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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 10 |
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We love to take slices of this tasty loaf to the field during harvest season-I either bake it or cook it up quickly in the microwave-it's a real blessing during our busiest time of year.Irene Knodel, Golden Prairie, Saskatchewan Ingredients:
3 eggs, beaten |
1/2 cup milk |
1 envelope (1 ounce) onion soup mix |
1 cup dry bread crumbs |
2 cups shredded carrots |
2 pounds ground beef |
1/2 pound ground pork |
glaze: |
1/2 cup ketchup |
1/4 cup packed brown sugar |
2 teaspoons prepared mustard |
Directions:
1. Combine eggs, milk, soup mix, bread crumbs and carrots. Add beef and pork; mix well. Shape mixture into a circle with a 9-in. diameter; form a 3-in. hole in the center of the circle. Place in a shallow baking pan. Bake at 350° for 1 hour. Drain.
2. Combine glaze ingredients; spread over meat. Bake 10 minutes longer or until no pink remains and a thermometer reads 160°.
3. MICROWAVE METHOD: Prepare and shape loaf as above. Place on a microwave-proof platter. Cover with waxed paper. Microwave on high for 16-18 minutes or until a thermometer reads 160°, giving the dish a quarter turn every 3 minutes. Drain. Let stand 5 minutes.
4. Meanwhile, in a custard cup, combine glaze ingredients. Spread half the glaze over meat loaf. Return to microwave on medium for 1 minute; remove. Cover remaining glaze with waxed paper and heat in microwave on medium for 1 minute. Serve glaze in center of meat loaf. Yield: 10 servings.
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