Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Carrot; shredded
1/2 c Potato; shredded
1 tb Oil
1 Egg; beaten
2 tb Milk
1/2 c Bread crumbs; fine dry
3 tb Parsley; snipped
1/2 ts Onion salt
1/4 ts Garlic powder
1/4 ts Pepper
1 1/2 lb Ground beef; lean
3 tb Catsup
1 ts Mustard; prepared

In a small skillet cook carrot and potato in hot oil till tender,
stirring occasionally. In a medium mixing bowl combine egg and milk.
Stir in bread crumbs, parsley, onion salt, garlic powder, and pepper.
Add ground meat and mix well. Criscross three 18x2-inch foil strips
atop a sheet of waxed paper. In the center of the foil strips pat
half of the meat mixture into a 5-inch circle. Spread carrot mixture
on meat circle to within 1/2" of edges. On another sheet of waxed
paper, pat remaining meat mixture into a 6" circle.
Invert atop the first circle. Remove paper. Press edges of meat to
seal well. Bringing up foil strips, transfer meat to a crockery
cooker. (Leave Foil strips under meat during cooking). Press meat
away from sides of the cooker. Cover; cook on low-heat setting for 9
1/2-11 1/2 hours or on high-heat setting for 3 1/2-4 hours. In a bowl
combine catsup and mustard. Spread over meat. Cover; cook on low-heat
or high-heat setting for additional 30 minutes. Using the foil
strips, transfer meat loaf to a platter; discard the foil strips.

Browse by categories