Mock Pot Roast With Vegetables Recipe
Ingredients
| Ground pork | 2 Pound | |
| 1/2 cup quick-cooking rolled oats | ||
| Eggs | 2 | |
| Catsup | 1/2 Cup (16 tbs) | |
| Prepared horseradish | 1 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Salt | 3 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 teaspoon bottled gravy coloring | ||
| Carrots | 8 Small, pared | |
| Potatoes | 8 Small, pared | |
| White onions | 16 Small, peeled | |
| Frozen peas package | 1 | |
Directions
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.
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.
Chef
.jpg)
