Crockpot Veggie Stuffed Meat Loaf

• In a small skillet cook carrot and potato in hot oil until 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.

• Crisscross three 18 x 2 inch foil strips atop a sheet of waxed paper.  (*see below for detailed instructions.)  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 eges.  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 the foil strips, transfer meat to crockpot.  Press meat away from sides of the cooker.

• Cover; cook on low-heat setting for 9 1/2 to 11 hours or on high heat setting for 3 1/2 to 4 hours.  In a bowl combine ketchup and mustard.  Spread over meat.  Cover and cook on low heat or high heat for 30 minutes more.  Using the foil strips, transfer meat loaf to platter; discard the foil strips.  Serves 8.

1-quart crockpot not recommended.

*Detailed Instructions for Giving the meat loaf a lift with foil strips:

Tear off three 18 x 2 inch strips of heavy foil or use regular foil folded to double thickness.  Crisscross the foil strips in a spoke design on top of a large sheet of waxed paper.  Shape the meat loaf in the center of the spoke.

Lift the ends of the foil strips to transfer the meat loaf to the cooker.  Leave the strips under the meat loaf during cooking.  The foil strips will enable you to remove the cooked meat loaf without destroying its shape.

This recipe is from Better Homes and Gardens New Crockery Cooker Cook Book.