Vegetable-stuffed Meatloaf

1/2 c Carrot; shredded
1/2 c Potato; shredded
1 tb Oil
1 Egg; beaten
2 tb Milk
1/2 c Bread crumbs; fine & dry
3 tb Parsley; snipped
1/2 ts Onion salt
1/4 ts Garlic powder
1/4 ts Pepper
1 1/2 lb Ground beef; lean
3 tb Catsup
1 ts Mustard; prepared

In a small skillet cook carrot and potato in hot oil until tender, stirring occasionally. In a medium mixing bowl combine egg and milk. Stir in bread crumbs, parsley, onion salt, garlic powder, and pepper. Add ground meat and mix well.

Crisscross three 18x2-inch foil strips atop a sheet of waxed paper. In the center of the foil strips pat half of the meat mixture into a 5-inch circle. Spread carrot mixture on meat circle to within 1/2" of edges. On another sheet of waxed paper, pat remaining meat mixture into a 6" circle.

Invert atop the first circle. Remove paper. Press edges of meat to seal well. Bringing up foil strips, transfer meat to a slow cooker. (Leave Foil strips under meat during cooking). Press meat away from sides of the cooker.

Cover; cook on low-heat setting for 9 1/2-11 1/2 hours or on high-heat setting for 3 1/2-4 hours. In a bowl combine catsup and mustard. Spread over meat. Cover; cook on low-heat or high-heat setting for additional 30 minutes. Using the foil strips, transfer meat loaf to a platter; discard the foil strips.

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