Carrot Meat Loaf
TOTAL TIME: Prep: 15 min. Bake: 70 min.
YIELD: 10 servings.
We love to take slices of this tasty loaf to the field during harvest season---I either bake it or cook it up quickly in the microwave---it's a real blessing during our busiest time of year.—Irene Knodel, Golden Prairie, Saskatchewan
Ingredients
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3 large eggs, beaten
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1/2 cup whole milk
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1 envelope (1 ounce) onion soup mix
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1 cup dry bread crumbs
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2 cups shredded carrots
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2 pounds lean ground beef
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1/2 pound ground pork
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GLAZE:
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1/2 cup ketchup
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1/4 cup packed brown sugar
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2 teaspoons prepared mustard
Directions
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1.
Combine eggs, milk, soup mix, bread crumbs and carrots. Add beef and pork; mix well. Shape mixture into a circle with a 9-in. diameter; form a 3-in. hole in the center of the circle. Place in a shallow baking pan. Bake at 350° for 1 hour. Drain.
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2.
Combine glaze ingredients; spread over meat. Bake 10 minutes longer or until no pink remains and a thermometer reads 160°.
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3.
MICROWAVE METHOD: Prepare and shape loaf as above. Place on a microwave-proof platter. Cover with waxed paper. Microwave on high for 16-18 minutes or until a thermometer reads 160°, giving the dish a quarter turn every 3 minutes. Drain. Let stand 5 minutes.
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4.
Meanwhile, in a custard cup, combine glaze ingredients. Spread half the glaze over meat loaf. Return to microwave on medium for 1 minute; remove. Cover remaining glaze with waxed paper and heat in microwave on medium for 1 minute. Serve glaze in center of meat loaf.
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