| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs, Dairy | Main dish, Meats, Pot roast, Vegetables | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Carrot, shredded |
| 1/2 | c | Potato, shredded |
| 1 | T | Oil |
| 1 | Egg, beaten | |
| 2 | T | Milk |
| 1/2 | c | Bread crumbs, fine & dry |
| 3 | T | Parsley, snipped |
| 1/2 | t | Onion salt |
| 1/4 | t | Garlic powder |
| 1/4 | t | Pepper |
| 1 1/2 | lb | Ground beef, lean |
| 3 | T | Catsup |
| 1 | t | Mustard, prepared |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 300
Calories From Fat: 188
Total Fat: 20.4g
Cholesterol: 87.3mg
Sodium: 191.5mg
Potassium: 362.1mg
Carbohydrates: 10.2g
Fiber: <1g
Sugar: 2.5g
Protein: 17.4g