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Mock Pot Roast Recipe

With potatoes, carrots, peas and onions, this meat loaf is just like a pot roast. Using ground beef instead of another cut of meat, makes it an economical meal-Marsha Ransom, South Haven, Michigan.

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Mock Pot Roast Recipe

Prep: 25 min. Bake: 1-1/4 hours

Yield: 8 Servings

25 75 100

Ingredients

1/2 cup ketchup
2 eggs
1 tablespoon prepared horseradish
1/2 cup quick-cooking oats
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
1 teaspoon steak sauce
8 medium carrots, halved
8 small red potatoes
16 pearl onions
1 package (10 ounces) frozen peas, thawed

Directions

In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13-in. x 9-in. baking pan. Brush with steak sauce. Arrange carrots, potatoes and onions around loaf.
Cover and bake at 375° for 40 minutes. Add peas. Cover and bake 30 minutes longer. Uncover; baste with pan juices. Bake 5 minutes more or until the meat is no longer pink and a meat thermometer reads 160°. Yield: 8 servings.

To peel pearl onions, immerse them in boiling water for 3 minutes; drain. Pinch at root ends and they'll slide out of their skins.

Originally published as Mock Pot Roast in Taste of Home Ground Beef Cookbook , p36