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New Family Favorite, Taste of Home’s Pot Roast Meat Loaf

Pot Roast Meat Loaf
Cathy Kates

I don’t know what makes the potatoes and veggies of this meat loaf taste like they were cooked with a pot roast, but it did.  The family LOVED this Taste of Home recipe!  I was bummed because I was going to include a small rutabaggie, but all of them at the grocery store were huge!  It’s a yummy, cost effective and yet another way to serve hamburger to your family!

It’s easy to assemble and you use one pan, so clean up is a breeze.  Just remember to calculate enough time so it’s ready when you’re family is hungry, it takes an hour and a half to bake.  Let me know what you think if you try it!


  • 1 can (5 ounces) evaporated milk
  • 1/4 C Ketchup
  • 1/2 C crushed saltines (I used Ritz)
  • 2 T Worcestershire sauce
  • 1/2 t salt
  • 1/4 t pepper
  • 2 lbs ground beef
  • onions, cut in bite size pieces
  • potatoes, peeled and quartered (I used baby reds)
  • carrots, peeled and cut in bite size pieces
  • green pepper, cut in bite size pieces (optional)
  • 2 T minced fresh parsley (optional)


Combine milk, ketchup, cracker crumbs, Worcestershire sauce, salt and pepper in a large bowl.  Then add the ground beef and mix together well.  I wear a pair of disposable gloves so I don’t get meat under my nails and less chance for germ contamination from my hands.  Shape the mixture into a meat loaf shape in the middle of a 13 X9 pan leaving room around the edges for the veggies and potatoes.  Put the onions, potatoes, carrots, green pepper and rutabaggie (whatever you choose) around the loaf of meat.

Cover with tin foil and bake in oven at 350 for 1 and 1/4 hours.  Uncover and continue to bake for 15 minutes longer or until the meat thermometer reads 160.  Garnish veggies with parsley.  Serves 6-8 (or there’s lots of yummy leftovers for lunches).

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