Bounty Harvest Meatloaf

A great autumn loaf I got from my stepdaughter that is chucked full of healthy, scrumptuous ingredients. Hope you enjoy as well!

• Ready In: 1 hr 45 mins
• Serves: 6
• Yields: 1 loag

Ingredients

• 1  lb lean ground beef
• 1⁄2 lb  ground veal or 1⁄2 lb ground pork
• 3  medium carrots, peeled
• 1  medium onion, finely chopped
• 1  tablespoon butter
• 1  egg, lightly beaten
• 1  cup  soft breadcrumbs
• 1⁄4 cup  finely chopped parsley
• 1⁄2 cup  finely chopped green pepper
• 1⁄4 cup parmesan cheese
• 2  cloves garlic, minced
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon dried basil
• 1  medium tomatoes, chopped
• 1  teaspoon horseradish
• 6  chopped green olives

Directions

1. Preheat oven to 350 degrees F.
2. In large bowl combine meats.
3. Place 2 carrots in frying pan covered with water.
4. Boil 10 minutes.
5. Drain.
6. Shred remaining carrot.
7. Set aside.
8. Saute onion in butter until browned.
9. Combine egg, bread crumbs, cheese, garlic, salt, horseradish and basil.
10. Lightly stir in shredded carrot, sauteed onion, tomato, green pepper, olives and parsley.
11. Mix in ground meats.
12. Put half the meat mixture into a 9x5" loaf pan.
13. Place cooked whole carrots down center.
14. Pat remaining meat evenly over carrots.
15. Bake, uncovered 1 hour 15 minutes.
16. Let stand a few minutes before slicing.