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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Cooking hearty vegetables alongside makes this meat loaf an easy meal in one. I've made the recipe many times since I received it from a friend years ago. - Marian Tobin, Underhill, Vermont Ingredients:
6 medium potatoes, peeled |
6 medium onions, peeled |
6 medium carrots, halved lengthwise |
1/2 cup milk |
1 egg, beaten |
1/2 cup dry bread crumbs |
1 tablespoon chopped onion |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1-1/2 pounds ground beef |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1-1/3 cups water |
1 tablespoon brown sugar |
1/2 teaspoon ground mustard |
Directions:
1. Place potatoes, whole onions and carrots in a Dutch oven. Cover with water. Bring to a boil; boil for 15 minutes.
2. Meanwhile, in a large bowl, combine milk, egg, bread crumbs, chopped onion, salt and pepper. Crumble beef over mixture and mix well. Shape into a loaf in a large roasting pan. Drain vegetables; arrange around loaf. Combine the soup, water, brown sugar and mustard; pour over meat loaf and vegetables.
3. Cover and bake at 350° for 1-1/2 hours or until a thermometer reads 160° and vegetables are tender. Yield: 6 servings.
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