| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | 4 | Servings | ||
INGREDIENTS
| 4 | sl | White sandwich bread; crust trimmed, bread torn into bite-sized pieces |
| 2 | Eggs | |
| 4 | tb | Worcestershire sauce |
| 1 | c | Chopped onion |
| 1/3 | c | Plus 1 tablespoon ketchup |
| 1 | tb | Garlic powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground pepper |
| 1 1/2 | lb | Lean ground beef |
| 1 | cn | (14-1/2 oz) beef broth |
| 1 | lg | Red-skinned sweet potato; (yam), peeled, quartered lengthwise |
| 2 | Russet potatoes; peeled, quartered lengthwise | |
| 4 | Carrots; peeled, halved lengthwise |
INSTRUCTIONS
Preheat oven to 375 degrees F. Mash bread, eggs and 3 T Worcestershire sauce in large bowl until smooth paste forms. Mix in onion, 1/3 cup ketchup, garlic powder, salt and pepper. Add beef and mix thoroughly. Mound meat mixture in 9" x 13" x 2" deep baking pan, shaping into 4" x 8" loaf. Spread remaining 1 T ketchup over meat loaf. Pour broth and remaining 1 T Worcestershire sauce into pan around meat loaf. Arrange vegetables around meat loaf. Cover pan with foil. Bake 45 minutes. Uncover; bake until vegetables are tender and meat loaf is cooked through, about 35 minutes. Using spatula, transfer meat loaf to platter. Surround with vegetables; spoon some pan juices over. Posted to MM-Recipes Digest V5 #016 by info@yourbestimage.com (Best Image) on Jan 16, 1998
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