Ingredients
- 1 egg (beaten)
- 1/2 potato (shredded)
- 700 gr beef (ground lean)
- 95 gr carrot (shredded)
- 55 gr bread crumbs fine
- 45 ml catsup
- 30 ml milk
- 16 ml oil
- 5 gr parsley snipped
- 5 ml mustard-prepared
- 1 gr onion salt
- 1 gr garlic powder
- 1 gr pepper
In a small skillet cook carrot and potato in hot oil till tender, stirring occasionally. 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. Criscross three 18x2-inch foil strips atop a sheet of waxed paper. In the center of the foil strips pat half of the meat mixture into a 13 cm circle. Spread carrot mixture on meat circle to within 1 cm of edges. On another sheet of waxed paper, pat remaining meat mixture into a 15 cm circle. Invert atop the first circle. Remove paper. Press edges of meat to seal well. Bringing up foil strips, transfer meat to a crockery cooker. (Leave Foil strips under meat during cooking). Press meat away from sides of the cooker. Cover; cook on low-heat setting for 9.5- 11.5 hours or on high-heat setting for 3.5-4 hours. In a bowl combine catsup and mustard. Spread over meat. Cover; cook on low-heat or high-heat setting for additional 30 minutes. Using the foil strips, transfer meat loaf to a platter; discard the foil strips.