| 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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