Meat & Potato Loaf
Yield
6 servingsPrep
10 minCook
7 hrsReady
7 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
lean ground beef patty
|
* |
| ½ | pound |
italian sausage
|
|
| 1 | small |
onions
chopped |
|
| 1 | cup |
potato flakes
dry, instant |
* |
| 1 | each |
eggs
slightly beaten |
|
| 1 | can |
beef stock
|
*
|
| ½ | cup |
milk
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
italian seasoning
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
lean ground beef patty
|
* |
| 226.8 | g |
italian sausage
|
|
| 1 | small |
onions
chopped |
|
| 237 | ml |
potato flakes
dry, instant |
* |
| 1 | each |
eggs
slightly beaten |
|
| 1 | can |
beef stock
|
*
|
| 118 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
italian seasoning
|
*
|
Directions
In a large bowl, combine all ingredients.
Shape into a 7 inch meatball.
Place a trivet in pot.
Place meat ball on a double thickness of cheesecloth (about 24 inch square).
Holding the ends of cheesecloth, gently lower meat into pot.
Loosely fold cloth over top of meat.
Cover; cook on LOW 6 to 7 hours.
Holding ends of cloth, lift meat from pot.
Cut into wedges.
Makes 6 or 7 wedges.
