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Carrot Meat Loaf

We love to take slices of this tasty loaf to the field during harvest season---I either bake it or cook it up quickly in the microwave---it's a real blessing during our busiest time of year.—Irene Knodel, Golden Prairie, Saskatchewan

10 ServingsPrep: 15 min. Bake: 70 min.

Ingredients

3 eggs, beaten
1/2 cup milk
1 envelope (1 ounce) onion soup mix
1 cup dry bread crumbs
2 cups shredded carrots
2 pounds lean ground beef
1/2 pound ground pork
GLAZE:
1/2 cup ketchup
1/4 cup packed brown sugar
2 teaspoons prepared mustard

Directions

Combine eggs, milk, soup mix, bread crumbs and carrots. Add beef and
pork; mix well. Shape mixture into a circle with a 9-in. diameter;
form a 3-in. hole in the center of the circle. Place in a shallow
baking pan. Bake at 350° for 1 hour. Drain.
Combine glaze ingredients; spread over meat. Bake 10 minutes longer
or until no pink remains and a thermometer reads 160°.
MICROWAVE METHOD: Prepare and shape loaf as above. Place on a
microwave-proof platter. Cover with waxed paper. Microwave on high
for 16-18 minutes or until a thermometer reads 160°, giving the
dish a quarter turn every 3 minutes. Drain. Let stand 5 minutes.
Meanwhile, in a custard cup, combine glaze ingredients. Spread half

2 of 2

Carrot Meat Loaf (continued)

Directions (continued)

the glaze over meat loaf. Return to microwave on medium for 1
minute; remove. Cover remaining glaze with waxed paper and heat in
microwave on medium for 1 minute. Serve glaze in center of meat
loaf. Yield: 10 servings.

Nutrition Facts: 1 serving (1 each) equals 309 calories, 13 g fat (5 g saturated fat), 136 mg cholesterol, 579 mg sodium, 21 g carbohydrate, 1 g fiber, 26 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.