MEATLOAF WITH CARROT AND APPLE
Interesting because of the different ingredients. I'm still debating on whether I like it that well, but my husband did, so thought I'd submit it for consideration. Please let me know what you think and add helpful hints. I do think I would add green beans next time along with the potatoes. I used milk instead of water (I misread and added too much milk. I had to drain some of the liquid after baking.) From the 1964 edition of KOA Radio, Denver by Myrtle Gehringer. I made this again tonight. This time I used only a lhalf can of water. I also added 1/4 cup diced celery. I did not put the potatoes on the bottom; instead I made mashed potatoes. I eventually had to add a little more liquid (don't know why it was different from last time. Anyway, we both thought it was good. l
Provided by Toni in Colorado
Categories Meat
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the ingredients up to the soup mixture. Spray a 9 x 12 or so pan and line bottom and sides with potato slices or dice through a french frier. Spread meat mixture on top, then mushroom soup mixed with water over all. Bake in a preheated 350 degree oven until it begins to cook. Lower to 325 degrees until done.
Nutrition Facts : Calories 398.1, Fat 16.2, SaturatedFat 6.2, Cholesterol 169.6, Sodium 1512, Carbohydrate 32.5, Fiber 4.3, Sugar 7.4, Protein 30.2
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