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Mock Pot Roast With Vegetables

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  Meat loaf mixture 2 Pound (Ground Beef, Pork, And Veal Mixed)
  Quick cooking rolled oats 1⁄2 Cup (8 tbs)
  Eggs 2
  Catsup 1⁄2 Cup (8 tbs)
  Prepared horseradish 1 Tablespoon
  Dry mustard 1 Teaspoon
  Salt 3 Teaspoon
  Pepper 1⁄4 Teaspoon
  Gravy coloring 1 Teaspoon (Bottled)
  Carrots 8 Small, pared
  Potatoes 8 Small, pared
  White onions 16 Small, peeled
  Frozen peas 10 Ounce (1 Package)

1. Mix meat-loaf mixture lightly with rolled oats, eggs, catsup, horseradish, mustard, 2 teaspoons of the salt and pepper until well-blended. Shape into a loaf in a shallow baking pan; brush with gravy coloring.
2. Halve carrots lengthwise; arrange with potatoes and onions around meat; sprinkle with the remaining 1 teaspoon salt. Cover pan with foil.
3. Bake in moderate oven (375°) 40 minutes; uncover; add peas. Cover again; bake for 30 minutes uncoveres. Baste meat and vegetables with pan juices; bake 5 minutes longer or until vegetables are tender.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4837 Calories from Fat 1622

% Daily Value*

Total Fat 181 g278.8%

Saturated Fat 58.8 g293.9%

Trans Fat 0 g

Cholesterol 1169.6 mg389.9%

Sodium 8831.5 mg368%

Total Carbohydrates 565 g188.4%

Dietary Fiber 93.8 g375.3%

Sugars 165.5 g

Protein 325 g650.1%

Vitamin A 1486.5% Vitamin C 793.8%

Calcium 94.9% Iron 135.2%

*Based on a 2000 Calorie diet

Mock Pot Roast With Vegetables Recipe