CARROT MEAT LOAF
3 eggs, beaten
/ cup milk 12 1 envelope (1 oz.) onion soup
1 cup dry bread crumbs
2 cups shredded carrots
2 lbs lean ground beef
1/2 lb ground pork
1/2 cup ketchup
1/4 cup packed brown sugar
2 tsp prepared mustard
Prep Time: 15 minutes Bake Time: 70 minutes Yields: 10 servings
1. Combine eggs, milk, soup mix, bread crumbs and carrots. Add beef and pork, and mix well. Shape mixture into a circle with a 9-in. diameter, then form a 3-in. hole in the centre of the circle. Place in a shallow baking pan. Bake at 350°F for 1 hour. Drain.
2. Combine glaze ingredients, then spread over meat. Bake 10 minutes longer or until no pink remains and a thermometer reads 160°F.
3. MICROWAVE METHOD: Prepare and shape loaf as above. Place on a microwave-proof platter. Cover with waxed paper. Microwave on high for 16-18 minutes or until a thermometer reads 160°F, giving the dish a quarter turn every 3 minutes. Drain. Let stand 5 minutes.
4. Meanwhile, in a custard cup, combine glaze ingredients. Spread half the glaze over meat loaf. Return to microwave on medium for 1 minute, then remove. Cover remaining glaze with waxed paper and heat in microwave on medium for 1 minute. Serve glaze in centre of meat loaf.