Ingredients
6 medium potatoes, peeled6 medium onions, peeled6 medium carrots, halved lengthwise1/2 cup milk1 egg, beaten1/2 cup dry bread crumbs1 tablespoon chopped onion1/2 teaspoon salt1/2 teaspoon pepper1-1/2 pounds lean ground beef (90% lean)1 can (10-3/4 ounces) condensed tomato soup, undiluted1-1/3 cups water1 tablespoon brown sugar1/2 teaspoon ground mustard
Preparation
Place potatoes, whole onions and carrots in a Dutch oven. Cover with water. Bring to a boil; boil for 15 minutes.
Meanwhile, in a large bowl, combine milk, egg, bread crumbs, chopped onion, salt and pepper. Crumble beef over mixture and mix well. Shape into a loaf in a large roasting pan. Drain vegetables; arrange around loaf. Combine the soup, water, brown sugar and mustard; pour over meat loaf and vegetables.
Cover and bake at 350° for 1-1/2 hours or until a thermometer reads 160° and vegetables are tender.
