Mock Pot Roast With Vegetables
|Meat loaf mixture||2 Pound (Ground Beef, Pork, And Veal Mixed)|
|Quick cooking rolled oats||1⁄2 Cup (8 tbs)|
|Catsup||1⁄2 Cup (8 tbs)|
|Prepared horseradish||1 Tablespoon|
|Dry mustard||1 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.