Meatloaf With Carrot and Apple |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Interesting because of the different ingredients. I'm still debating on whether I like it that well, but my husband did, so thought I'd submit it for consideration. Please let me know what you think and add helpful hints. I do think I would add green beans next time along with the potatoes. I used milk instead of water (I misread and added too much milk. I had to drain some of the liquid after baking.) From the 1964 edition of KOA Radio, Denver by Myrtle Gehringer. I made this again tonight. This time I used only a lhalf can of water. I also added 1/4 cup diced celery. I did not put the potatoes on the bottom; instead I made mashed potatoes. I eventually had to add a little more liquid (don't know why it was different from last time. Anyway, we both thought it was good. l Ingredients:
1 1/2 lbs lean ground beef |
1 cup carrot, ground finely |
1 cup apple, chopped |
1 cup onion, chopped |
1/4 cup green bell pepper, chopped |
3/4 cup oatmeal or 3/4 cup breadcrumbs |
1/2 cup milk (canned, i used regular.) |
3 eggs, beaten |
1 tablespoon salt (i used less.) |
1/4 teaspoon poultry seasoning (i used sage.) |
1 teaspoon accent-type seasoning (i left out. didn't have.) |
1 tablespoon sugar (level tablespoon) |
10 3/4 ounces mushroom soup |
10 3/4 ounces water |
2 -3 potatoes, sliced (or more to your liking) |
Directions:
1. Mix all the ingredients up to the soup mixture. Spray a 9 x 12 or so pan and line bottom and sides with potato slices or dice through a french frier. Spread meat mixture on top, then mushroom soup mixed with water over all. Bake in a preheated 350 degree oven until it begins to cook. Lower to 325 degrees until done.
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