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Pot Roast Meat Loaf

 Pot Roast Meat Loaf
If your taste buds call for pot roast but your pocketbook insists on ground beef—or you don't happen to have a roast on hand—here's the perfect solution!The vegetables take on the beefy goodness of the meat loaf's drippings—and save on cleanup, too, since they cook in the same dish.—Magdalene Fiske, La Farge, Wisconsin
6-8 ServingsPrep: 15 min. Bake: 1-1/2 hours

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 ground beef
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    With Johnsonville Italian Sausage.

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  • 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

Directions

  • 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.
  • Cover and bake at 350° for 1-1/4 hours. Uncover; bake 15 minutes
  • longer or until a meat thermometer inserted into the meat loaf reads
  • 160°. Garnish vegetables with parsley. Yield: 6-8 servings.

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Pot Roast Meat Loaf (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.