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Pot Roast Meat Loaf

If your taste buds call for pot roast but your pocketbook insists on ground beef, here's the perfect solution! You save on cleanup, too, since the meat and veggies cook in the same dish. —Magdalene Fiske, La Farge, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 1-1/2 hours
  • Makes
    8 servings

Ingredients

  • 1 can (5 ounces) evaporated milk
  • 1/4 cup ketchup
  • 1/2 cup crushed saltines
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds lean ground beef
  • 4 small onions, quartered
  • 4 small potatoes, peeled and quartered
  • 4 medium carrots, quartered
  • 1 large green pepper, cut into strips
  • 2 tablespoons minced fresh parsley

Directions

  • In a large bowl, combine milk, ketchup, cracker crumbs, Worcestershire sauce, salt and pepper. Add ground beef. Shape meat mixture into an 8x4-in. oval; place in a 13x9-in. baking dish. Place the onions, potatoes, carrots and green pepper around the loaf.
  • Cover and bake at 350° for 1-1/4 hours. Uncover; bake 15 minutes longer or until a thermometer inserted in meat loaf reads 160°. Garnish vegetables with parsley.
  • Freeze option: Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Let stand 10 minutes before slicing.
Nutrition Facts
1 piece: 309 calories, 11g fat (5g saturated fat), 75mg cholesterol, 408mg sodium, 27g carbohydrate (8g sugars, 3g fiber), 25g protein.

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