Pot Roast Meat Loaf Recipes

POT ROAST MEAT LOAF

Steps:

• In a large bowl, combine milk, ketchup, cracker crumbs, Worcestershire sauce, salt and pepper. Add ground beef. Shape meat mixture into an 8x4-in. oval; place in a 13x9-in. baking dish. Place the onions, potatoes, carrots and green pepper around the loaf. , Cover and bake at 350° for 1-1/4 hours. Uncover; bake 15 minutes longer or until a thermometer inserted in meat loaf reads 160°. Garnish vegetables with parsley., Freeze option: Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Let stand 10 minutes before slicing.

MELT-IN-YOUR-MOUTH MEAT LOAF

Steps:

• Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
• Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.

SKILLET MEATLOAF

Steps:

• In a large bowl, mix together 1/4 cup of the tomato soup, ground beef, bread crumbs, egg, onion, salt and pepper using your hands. Shape firmly into two loaves.
• Heat a large deep skillet over medium-high heat. Brown the meatloaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until meat is cooked through.
• Spoon the fat from the skillet, and stir in the remaining soup, water, and mustard. Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.

MEATLOAF POT ROAST

Steps:

• In a food processor, place bread and process until fine crumbs form.
• Transfer crumbs to a large bowl.
• Add carrot, onion, garlic and parsley to the food processor and process until minced, about 30 seconds.
• Add vegetables to bread crumbs in bowl.
• Add meat, grated Parmesan, eggs and salt and pepper and mix well.
• If mixture seems too dry, I add a few splashes of water and remix.
• Shape into a loaf and place in a greased baking pan.
• Combine potatoes, carrots and onions in a bowl and sprinkle with salt and pepper, then drizzle with olive oil and mix.
• Place around meat loaf in pan, sprinkle with fresh chopped parsley, cover tightly with foil and bake at 375° for about 45 minutes.
• Uncover and bake for 15 to 20 minutes longer until vegetables are done.

POT ROAST MEATLOAF

Steps:

• Combine first eight ingredients.
• Shape into loaf in the center of a 13x9-inch pan.
• Place potatoes, onions and carrots in layers around meat. Be sure to season veggies well with your favorite seasonings.
• Cover tightly with foil.
• Bake at 375°F for 1 hour.
• Uncover then bake 10 minutes more.
• I like to brush meat and veggies with a teriyaki glaze before and during baking.
• You are able to change the taste of this meal by the seasoning you use.
• Hope you enjoy.

MOCK POT ROAST

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Brush with steak sauce. Arrange carrots, potatoes and onions around loaf. , Cover and bake at 375° for 40 minutes. Add peas. Cover and bake 30 minutes longer. Uncover; baste with pan juices. Bake 5 minutes more or until the meat is no longer pink and a thermometer reads 160°.