Mock Pot Roast With Vegetables Recipe

Summary

Preparation Time30 MinCooking Time1 Hr 15 Min
Ready In1 Hr 45 MinDifficulty LevelMedium
Health IndexAverageServings4
CourseMethod
Main Ingredient

Ingredients

 Meat loaf mixture2 Pound (Ground Beef,Pork, And Veal)
 Quick cooking rolled oats1⁄2 Cup (8 tbs)
 Eggs2
 Catsup1⁄2 Cup (8 tbs)
 Prepared horseradish1 Tablespoon
 Dry mustard1 Teaspoon
 Salt3 Teaspoon
 Pepper1⁄4 Teaspoon
 Bottled gravy coloring1 Teaspoon
 Carrots8 Small, pared
 Potatoes8 Small, pared
 White onions16 Small, peeled
 Frozen peas10 Ounce (1 Package)

Nutrition Facts

Serving size

Calories 1209 Calories from Fat 406

% Daily Value*

Total Fat 45 g69.7%

Saturated Fat 14.7 g73.5%

Trans Fat 0 g

Cholesterol 292.4 mg

Sodium 2207.9 mg92%

Total Carbohydrates 141 g47.1%

Dietary Fiber 23.5 g93.8%

Sugars 41.4 g

Protein 81 g162.5%

Vitamin A 371.6% Vitamin C 198.4%

Calcium 23.7% Iron 33.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat oven to 375°F before baking.
2) Cut carrots into half lengthwise.

MAKING
3) In a shallow baking pan, figure a well-blended mixture of meat-loaf mixture, rolled oats, eggs, catsup, horseradish, mustard, 2 teaspoons of the salt, and pepper into a loaf.
4) Apply gravy coloring.
5) Place the carrots with potatoes and onions around meat and season with the remaining 1 teaspoon salt.
6) With a foil, cover the pan and bake for 40 minutes in preheated oven.
7) Remove foil and stir in peas.
8) Again cover and bake for 30 minutes in oven.
9) Uncover and brush the meat and vegetables with pan juices and bake for 5 more minutes until vegetables are soft.

SERVING
10) Serve hot.
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