Vegetable-Stuffed Meat Loaf

Recipe: Vegetable-Stuffed Meat Loaf


  • 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 t Mustard — prepared


  1. 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.
  2. Add ground meat and mix well. Criscross three 18×2-inch foil strips atop a sheet of waxed paper.
  3. 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.
  4. On another sheet of waxed paper, pat remaining meat mixture into a 6″ circle. Invert atop the first circle.
  5. 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).
  6. 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.
  7. In a bowl combine catsup and mustard. Spread over meat. Cover; cook on low-heat or high-heat setting for additional 30 minutes.
  8. Using the foil strips, transfer meat loaf to a platter; discard the foil strips.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)