By Kevin Williams
This is a recipe that comes to us from the Daviess County, Indiana Amish community. Stoll is a common last name there. You also see the Stoll surname quite a bit in the Amish community of Aylmer, Ontario.
This is an ultimate comfort food meal. Karen P. tested the dish for us and here is what she had to say about it:
And the verdict is: delicious! This is a very easy, one-pan meal that filled the house with the most tantalizing aroma! I used a 13x9x2 pan, but a rimmed baking sheet would work as well. If you like onion in your meat loaf, you can always add 1/2 cup chopped onion to the meat mixture before baking. This recipe is an instant favorite; I recommend it highly.
Here are some of her photos and then the recipe!
Ready for the oven…
Ready to come out of the oven…Mmm, you can practically smell it from here!
And onto the plate!
And now here is the star of the show, the recipe!
Rebecca Stoll's Pot Roast Meatloaf
Ingredients
- 1 pound ground beef
- 2 /3 cup canned milk
- 1 /2 cup cracker crumbs
- 1 /2 cup ketchup
- 1 teaspoon salt
- 1 /4 teaspoon pepper
- 2 teaspoons Worchestershire sauce
Instructions
- Mix all together i a bowl and shape into a loaf.
- Place in center of a 9 X 13 pan.
- Wash and chop into chunks: 3 potatoes, 3 onions, 3 carrots
- Place veggies around meat in pan. Sprinkle them with salt and pepper and parsley.
- Cover thightly with foil. Bake 1 hour at 375.
- Uncover and bake 20 more minutes.
