Vegetable-Stuffed Meat Loaf

Directions

In a small skillet cook carrot and potato in hot oil until 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.

Crisscross 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 ½ inch of edges.

On another sheet of waxed paper, pat remaining meat mixture into a 6 inch 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 9½ to9½ hours or on high-heat setting for 9½ to 4 hours.

In a bowl combine ketchup 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.