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Mock Pot Roast

Mock Pot Roast
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.
8 ServingsPrep: 25 min. Bake: 1-1/4 hours

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.
© Taste of Home 2013

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Mock Pot Roast (continued)

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.
© Taste of Home 2013