Pot Roast Meat Loaf
Prep Time N/A
Cook Time N/A
Serves N/A
Difficulty N/A
Ingredients
- 2 tbsp (30 mL) Vegetable Oil
- 1 tbsp (15 mL) chopped fresh parsley
- 1 tsp (5 mL) each salt and pepper
- 4 large carrots, cut in chunks
- 4 large potatoes, cut in chunks
- 1 large onion, quartered
- 1 1/3 cups (325 mL) Carnation® Fat Free Evaporated Skim Milk
- 2/3 cup (150 mL) each dry bread crumbs and chili sauce or ketchup
- 4 tsp (20 mL) Worcestershire sauce
- 2 lb (1 kg) lean ground beef
- 1/2 cup (125 mL) chili sauce or ketchup
Directions
Step 1:
Preheat oven to 375°F (190°C). Grease 9 x 5 inch (23 x 12 cm) baking dish; set aside
Step 2:
Combine oil, parsley and half each of the salt and pepper in large bowl; add vegetables and toss to coat.
Step 3:
Combine evaporated milk, bread crumbs, chili sauce, Worcestershire sauce and remaining salt and pepper in another large bowl. Stir in beef.
Step 4:
Form mixture into a loaf and place in prepared pan. Surround with vegetables; cover with foil. Bake 45 minutes.
Step 5:
Remove from oven; remove foil. Spread chili sauce on top of loaf.
Step 6:
Bake, uncovered, 45 minutes longer or until internal temperature reaches 160°F (71°C).