Publisher Photo
Publisher Photo
Cooking hearty vegetables alongside makes this meat loaf an easy meal in one. I've made the recipe many times since I received it from a friend years ago. - Marian Tobin, Underhill, Vermont
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 1-1/2 hours

Ingredients

  • 6 medium potatoes, peeled
  • 6 medium onions, peeled
  • 6 medium carrots, halved lengthwise
  • 1/2 cup milk
  • 1 egg, beaten
  • 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 (90% lean)
  • 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 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 a thermometer reads 160° and vegetables are tender. Yield: 6 servings.
Originally published as Meat Loaf Stew in Taste of Home Ground Beef Cookbook 1999, p43

Nutritional Facts

1 each: 487 calories, 11g fat (4g saturated fat), 107mg cholesterol, 674mg sodium, 67g carbohydrate (23g sugars, 8g fiber), 30g protein.

  • 6 medium potatoes, peeled
  • 6 medium onions, peeled
  • 6 medium carrots, halved lengthwise
  • 1/2 cup milk
  • 1 egg, beaten
  • 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 (90% lean)
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1-1/3 cups water
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground mustard
  1. Place potatoes, whole onions and carrots in a Dutch oven. Cover with water. Bring to a boil; boil for 15 minutes.
  2. 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.
  3. Cover and bake at 350° for 1-1/2 hours or until a thermometer reads 160° and vegetables are tender. Yield: 6 servings.
Originally published as Meat Loaf Stew in Taste of Home Ground Beef Cookbook 1999, p43

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