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Meat Loaf Stew Recipe

Cooking vegetables along with this meat loaf makes it a mean-in-one. I've made this recipe many times since receiving it from a friend years ago. - Marian Tobin, Underhill, Vermont

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Meat Loaf Stew Recipe

Prep: 35 min. Bake: 1-1/2 hours

Yield: 6 Servings

35 90 125

Ingredients

6 medium potatoes, peeled
6 medium onions, peeled
6 medium carrots, halved lengthwise
1/2 cup milk
1 egg
1/2 cup dry bread crumbs
1 tablespoon chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1-1/3 cups water
1 tablespoon brown sugar
1/2 teaspoon ground mustard

Directions

Place potatoes, whole onions and carrots in a soup kettle or Dutch oven. Cover with water. Bring to a boil; boil for 15 minutes. Meanwhile, in a large bowl, combine milk, egg, bread crumbs, chopped onion, salt and pepper. Crumble beef over mixture and mix well. Shape into a loaf in a large roasting pan. Drain vegetables; arrange around loaf. Combine the soup, water, brown sugar and mustard; pour over meat loaf and vegetables. Cover and bake at 350° for 1-1/2 hours or until meat is no longer pink, a meat thermometer reads 160° and vegetables are tender. Yield: 6 servings.

Chopped onions can be frozen in a heavy-duty resealable plastic bag or airtight container for up to 3 months. Add them frozen to stews and soup. Or thaw and blot dry before sauteing.

Nutritional Facts 1 serving (1 each) equals 487 calories, 11 g fat (4 g saturated fat), 107 mg cholesterol, 674 mg sodium, 67 g carbohydrate, 8 g fiber, 30 g protein.

Originally published as Meat Loaf Stew in Taste of Home Ground Beef Cookbook , p43