Savory Potato Carrot Loaf Recipes

SAVORY POTATO-CARROT LOAF

Steps:

• Put the potatoes and carrot into a medium saucepan, filling with enough water to cover. Bring to a boil and cook until tender, about 30 minutes. DO NOT OVERCOOK. Drain. When cool enough to handle, peel off their skins. Cut vegetables into a medium-size dice. Set aside.
• In a large mixing bowl, whisk the eggs. Add the oil and stir to blend. Add yogurt and stir again. Add the flour and baking powder; stir to mix.
• Toss in the diced vegetables, the onion, garlic powder, and chopped herbs. Season with salt and pepper. Gently stir to mix.
• Spoon into a greased or sprayed 9x5x3-inch loaf pan. Bake on the middle rack of a preheated 375-degree oven for 1 hour, or until golden on top.
• Remove from oven and allow to cool to room temperature. Unmold from loaf pan and slice. The loaf will keep in the refrigerator for up to three days.

SAVORY MEATLOAF AND VEGETABLES

Steps:

• In a large bowl, mix thoroughly HALF A CUP of soup, beef, bread crumbs, onion, Worcestershire sauce, pepper and egg.
• In a 3-quart oblong baking dish, firmly shape meat into 8x4-inch loaf. Arrange potatoes and carrots around meat loaf.
• Bake at 375°F for 45 minutes. Spoon off fat.
• Meanwhile, in a small bowl combine remaining soup and water. Pour soup mixture over vegetables and meat loaf.
• Bake 30-45 minutes longer or until vegetables are fork-tender and meat loaf is no longer pink. (160-170°F internal temp.).
• To serve, arrange meat loaf with vegetables on platter. Spoon some sauce over meat loaf; pass remaining sauce.
• Garnish with fresh rosemary and mushrooms, if desired.