Wednesday, October 1, 2008
Pot Roast Meat Loaf
This picture and recipe is from Carol1229 on the TOH Recipe Message boards. Yummy!!!!
POT ROAST MEAT LOAF
1 (5 oz.) can evaporated milk
1/4 c. ketchup
1/2 c. cracker crumbs (Carol used reduced fat Ritz-they worked great!)
2 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
2 lb. lean ground beef
4 small onions, quartered (Carol used half of a large sweet onion-just cut it in chunks, sort of peeled some of the layers apart and spread it around)
4 small potatoes, peeled and quartered (Carol used 5 red potatoes)
4 medium carrots, peeled and quartered (Carol used 6 or 7 and quartered the larger ends-left the skinner ends whole)
2 Tbsp. chopped fresh parsley
In a large bowl, combine evaporated milk, ketchup, cracker crumbs, Worcestershire sauce, salt and pepper. Add ground beef; mix well. Shape meat mixture into an 8 1/2x4 1/2x2 1/2-inch loaf and place in a 13x9x2-inch baking dish (Carol packed the meat mixture into a 8x4x2-inch loaf pan, then turned it out into the baking dish-it worked great). Place onions, potatoes and carrots around the loaf. Cover dish with foil. Bake @ 350 degrees for 1 1/2 hours or until no pink remains in meat loaf and vegetables are tender, uncovering the pan during the last 15 minutes of baking. Sprinkle vegetables with parsley before servings. 6-8 servings.
The recipe is available in Taste of Home Country Ground Beef Cookbook!