Meat Loaf Stew

Categories: dinner, not tried

Ingredients

• 6 medium potatoes, peeled
• 6 medium onions, peeled
• 6 medium carrots, halved lengthwise
• 1/2 cup milk
• 1 egg
• 1/2 cup dry bread crumbs
• 1 tablespoon chopped onion
• 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 1/2 pounds lean ground beef
• 1 can (10 3/4 ounces) condensed tomato soup, undiluted
• 1 1/3 cups water
• 1 tablespoon brown sugar
• 1/2 teaspoon ground mustard

Directions

1. Place potatoes, whole onions and carrots in a soup kettle or dutch oven.

2. Cover with water.

3. Bring to a boil; boil for 15 minutes.

4. Meanwhile, in a large bowl, combine milk, egg, bread crumbs, chopped onion, salt and pepper.

5. Crumble beef over mixture and mix well.

6. Shape into a loaf in a large roasting pan.

7. Drain vegetables; arrange around loaf.

8. Combine the soup, water, brown sugar and mustard; pour over meat loaf and vegetables.

9. Cover and bake at 350 degrees for 1 1/2 hours or until meat is no longer pink, a meat thermometer reads 160 degrees and vegetables are tender.

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