Vegetable-Stuffed Meat Loaf

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1/2 c Carrot — shredded

1/2 c Potato — shredded

1 tb Oil

1 Egg — beaten

2 tb Milk

1/2 c Bread crumbs — fine & dry

3 tb Parsley — snipped

1/2 ts Onion salt

1/4 ts Garlic powder

1/4 ts Pepper

1 1/2 lb Ground beef — lean

3 tb Catsup

1 t Mustard — prepared

In a small skillet cook carrot and potato in hot oil till tender, stirring occasionally. In a medium mixing bowl combine egg and milk. Stir in bread crumbs, parsley, onion salt, garlic powder, and pepper. Add ground meat and mix well. Criscross three 18×2-inch foil strips atop a sheet of waxed paper. In the center of the foil strips pat half of the meat mixture into a 5-inch circle. Spread carrot mixture on meat circle to within 1/2″ of edges. On another sheet of waxed paper, pat remaining meat mixture into a 6″ circle. Invert atop the first circle. Remove paper. Press edges of meat to seal well. Bringing up foil strips, transfer meat to a crockery cooker. (Leave Foil strips under meat during cooking). Press meat away from sides of the cooker. Cover; cook on low-heat setting for 9 1/2-11 1/2 hours or on high-heat setting for 3 1/2-4

hours. In a bowl combine catsup and mustard. Spread over meat. Cover; cook on low-heat or high-heat setting for additional 30 minutes. Using the foil strips, transfer meat loaf to a platter; discard the foil strips.

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