green beans and rolls.

Vegetable-Stuffed Meat Loaf
1/2 cup shredded carrot
1/2 cup shredded potato
1 tbl. cooking oil
1 beaten egg
2 tbl. milk
1/2 cup fine dry bread crumbs
3 tbl. snipped parsley
1/2 tsp. onion salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 1/2 pds. lean ground beef
3 tbl. ketchup
1 tsp. prepared mustard

In a small skillet cook carrot and potato in hot oil till tender, stirring occasionally.Cool. In a medium mixing bowl combine egg and milk. Stir in bread crumbs, parsley, onion salt, garlic powder, and pepper. Add ground meat and mix well. Crisscross three 8x2 inch heavy foil strips atop a sheet of waxed paper.( like spokes of a wheel) In the center of the foil strips pat half of the meat mixture into a 5-inch circle. Spread carrot mixture on meat circle to within 1/2 inch of edges. On another sheet of waxed paper pat remaining meat mixture into a 6-inch circle. Invert atop the first circle.Remove paper. Press edges of meat to seal well. Bringing up foil strips, transfer meat to a 3 1/2, 4-5-,or 6 quart crock pot. Press meat away from sides of the cooker. Cover; cook on high-heat setting for 3 1/2-4 hours or on low setting for 9 1/2 - 11 1/2 hours. In a bowl combine ketchup and mustard. Spread over meat. Cover; cook on low-heat or high heat setting for 30 minutes more. Using foil strips, transfer meat loaf to a platter; discard foil strips. Serves 8. *** I put together the meat loaf the night before. Cover and refrigerate until the next morning. I also put on the ketchup topping at the beginning of cooking time.