Wednesday, November 10, 2010

Poat Roast Meatloaf

Pot Roast Meatloaf from Cooking with Libby

1 lb. ground beef
2/3 cup evaporated milk
1/3 dry bread crumbs
1/4 cup ketchup
2 tsp. salt (divided)
2 tsp. Worcestershire Sauce
1/4 tsp. pepper, plus a little more for vegetables
3 medium potatoes
1 or 2 onions
Half a bag of mini carrots
2 tsp. dried parsley flakes

Preheat oven to 375 degrees. Wash and chop the potatoes and onions in a big bowl.

In another big bowl, mix the following: 1 lb. ground beef, 2/3 cup evaporated milk, 1/3 dry bread crumbs, 1/4 cup ketchup, 1 tsp. salt, 2 tsp. Worcestershire Sauce, and 1/4 tsp. pepper.

In a 9x13 inch casserole dish sprayed with non-stick cooking spray, shape the meat mixture into a loaf.

Take the other bowl with the potatoes and onions and add half the bag of carrots. Mix in 2 tsp. of dried parsley flakes, a dash of pepper, and 1 tsp. salt. Mix this VERY well.

Take the vegetable mixture and place it all around the meat loaf in the casserole dish. It's ok to put some of the vegetables on top of the meat.

Cover tightly with aluminium foil and cook at 375 degrees for an hour. When finished, spread some ketchup over the top and serve.

Review: This was so yummy! The veggies tasted great and tender! This is the way my mother in law made meatloaf so I am sure my hubby will love it!

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