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Pot Roast Meat Loaf Recipe
Pot Roast Meat Loaf Recipe photo by Taste of Home

Pot Roast Meat Loaf Recipe

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4.5 20
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Can't decide between the classic comfort food flavors of meat loaf and pot roast? Enjoy them both with this gem of a recipe. It saves on cleanup, too, since the vegetables and meat all cook in the same dish. —Magdalene Fiske, La Farge, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES: 6-8 servings

Ingredients

  • 1 can (5 ounces) evaporated milk
  • 1/4 cup ketchup
  • 1/2 cup crushed saltines
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds lean ground beef
  • 4 small onions, quartered
  • 4 small potatoes, peeled and quartered
  • 4 medium carrots, quartered
  • 1 large green pepper, cut into strips
  • 2 tablespoons minced fresh parsley

Nutritional Facts

1 serving (1 each) equals 309 calories, 11 g fat (5 g saturated fat), 75 mg cholesterol, 408 mg sodium, 27 g carbohydrate, 3 g fiber, 25 g protein.

Directions

  1. In a large bowl, combine milk, ketchup, cracker crumbs, Worcestershire sauce, salt and pepper. Add ground beef. Shape meat mixture into an 8-in. x 4-in. oval; place in a 13-in. x 9-in. baking dish. Place the onions, potatoes, carrots and green pepper around the loaf.
  2. Cover and bake at 350° for 1-1/4 hours. Uncover; bake 15 minutes longer or until a thermometer inserted in meat loaf reads 160°. Garnish vegetables with parsley. Yield: 6-8 servings.
Originally published as Pot Roast Meat Loaf in Country Ground Beef 1993, p32

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Pot Roast Meat Loaf

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (4)
3 Star
 (4)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 11, 2016

"This was good, but I had to revise the recipe somewhat. I thought it strange that there was no liquid for the vegetables and even with covering it tightly before baking, when I checked it about halfway through, the vegetables were very dry. So, I whipped up a meatloaf topping of ketchup, brown sugar, worchestershire sauce and yellow mustard and generously topped the meatloaf with it and drizzled some over the vegetables. I recovered the whole pan tightly and baked it for another 45 minutes and then uncovered it, stirred the veggies around and baked for another 15 minutes. The vegetables definitely needed the moisture from the topping and while we enjoyed the dish, I'll probably stick to my favorite meatloaf recipe rather than use this one again."

MY REVIEW
Reviewed Jan. 10, 2016

"This was so easy and delicious. I tossed the vegetables with a tiny bit of olive oil before baking. My husband kept saying how delicious dinner was!"

MY REVIEW
Reviewed Jan. 10, 2016

"Made this for dinner tonight and family raved about it! I made 1-1/2 times the recipe, added an egg, a Tbs of garlic powder & used bread crumbs instead of crackers. I also added 1/2 cup of minced red & green peppers with purple onion to the meat mixture. I added extra carrots & thinly sliced potatoes around the meatloaf, but no green pepper. It was fantastic. Thank you, Magdalene, for sharing your recipe!"

MY REVIEW
Reviewed Jan. 9, 2016

"Oh, this sounds so good! Can't wait to make it for my family. Does it really require that much Worcestershire sauce? Sounds like a lot, but may be necessary for taste. Please advise."

MY REVIEW
Reviewed Jan. 6, 2016

"Liked the idea, however, veggies were not done! I even gave them extra time, meatloaf was very good. If I do it again, I would partially cook the veggies first, or when finished baking, remove from pan and microwave them to finish them off."

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