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    You are in: Home / Recipes / Meatloaf With Carrot and Apple Recipe
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    Meatloaf With Carrot and Apple

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Toni in Colorado's Note:

    Interesting because of the different ingredients. I'm still debating on whether I like it that well, but my husband did, so thought I'd submit it for consideration. Please let me know what you think and add helpful hints. I do think I would add green beans next time along with the potatoes. I used milk instead of water (I misread and added too much milk. I had to drain some of the liquid after baking.) From the 1964 edition of KOA Radio, Denver by Myrtle Gehringer. I made this again tonight. This time I used only a lhalf can of water. I also added 1/4 cup diced celery. I did not put the potatoes on the bottom; instead I made mashed potatoes. I eventually had to add a little more liquid (don't know why it was different from last time. Anyway, we both thought it was good. l

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    Units: US | Metric


    1. 1
      Mix all the ingredients up to the soup mixture. Spray a 9 x 12 or so pan and line bottom and sides with potato slices or dice through a french frier. Spread meat mixture on top, then mushroom soup mixed with water over all. Bake in a preheated 350 degree oven until it begins to cook. Lower to 325 degrees until done.

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    Nutritional Facts for Meatloaf With Carrot and Apple

    Serving Size: 1 (316 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 398.0
    Calories from Fat 146
    Total Fat 16.2 g
    Saturated Fat 6.1 g
    Cholesterol 169.5 mg
    Sodium 1511.9 mg
    Total Carbohydrate 32.4 g
    Dietary Fiber 4.3 g
    Sugars 7.3 g
    Protein 30.2 g

    The following items or measurements are not included:


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