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Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 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 13x9-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 thermometer reads 160°. Yield: 8 servings.
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.
Originally published as Mock Pot Roast in Taste of Home Ground Beef Cookbook 1999, p36

  • 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
  1. In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Brush with steak sauce. Arrange carrots, potatoes and onions around loaf.
  2. 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 thermometer reads 160°. Yield: 8 servings.
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.
Originally published as Mock Pot Roast in Taste of Home Ground Beef Cookbook 1999, p36

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