Pot Roast Meat Loaf

Name: Pot Roast Meat Loaf
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 mediums carrots, quartered; 142 grams can evaporated milk; 2 Tbsps minced fresh parsley; 1 large green pepper, cut into strips; 59 milliliters ketchup; 4 smalls onions, quartered; 0 teaspoons pepper; 4 smalls potatoes, peeled and quartered; 1 teaspoons salt; 118 milliliters crushed saltines; 2 Tbsps Worcestershire sauce

Pot Roast Meat Loaf takes approximately 1 hour and 45 minutes from beginning to end. This recipe serves 8. One portion of this dish contains around 4g of protein, 2g of fat, and a total of 150 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. Only a few people really liked this hor d'oeuvre. A mixture of potatoes, evaporated milk, parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

In a large bowl, combine milk, ketchup, cracker crumbs, Worcestershire sauce, salt and pepper.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Cracker Crumbs

Ketchup

Milk

Equipment you will use

Bowl

Add ground beef. Shape meat mixture into an 8-in. x 4-in. oval; place in a 13-in. x 9-in. baking dish.

Ingredients you will need

Ground Beef

Meat

Equipment you will use

Baking Pan

Place the onions, potatoes, carrots and green pepper around the loaf.

Ingredients you will need

Green Pepper

Potato

Carrot

Onion

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°.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Garnish vegetables with parsley.

Ingredients you will need

Vegetable

Parsley

Equipment

Ingredients

Servings:

4mediums

carrots, quartered 142grams

can evaporated milk 2Tbsps

minced fresh parsley 1large

green pepper, cut into strips 59milliliters

ketchup 4smalls

onions, quartered 0teaspoons

pepper 4smalls

potatoes, peeled and quartered 1teaspoons

salt 118milliliters

crushed saltines 2Tbsps

Worcestershire sauce

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Pierre Peters Cuvee Reserve Grand Cru with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.

Pierre Peters Cuvee Reserve Grand Cru

The wine is clear or pale with hints of green typical to the Chardonnay. The mousse is fine and regular with a pretty ribbon of strong bubbles. The first nose is both flowery and fruity, then comes notes of fresh nuts and fresh bread. In the finish there is citrus which brings a beautiful impression of smoothness and freshness. The attack is frank, associated with delicacy and roundness. The first impression is dominated with fresh white fruits (lemon and pear) and with flowers (acacia), followed by creamy notes. The finally is persistent on the citrus (candied grapefruit, tangerine and lemon) and minerality, bringing freshness and elegance to the wine.