Meatloaf With Carrot and Apple

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

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs lean ground beef
• 1  cup carrot, ground finely
• 1  cup apple, chopped
• 1  cup onion, chopped
• 1⁄4 cup green bell pepper, chopped
• 3⁄4 cup oatmeal or 3⁄4 cup  breadcrumbs
• 1⁄2 cup milk (canned, I used regular.)
• 3  eggs, beaten
• 1  tablespoon salt (I used less.)
• 1⁄4 teaspoon poultry seasoning (I used sage.)
• 1  teaspoon  accent-type  seasoning (I left out. Didn't have.)
• 1  tablespoon sugar (level tablespoon)
• 10 3⁄4 ounces  mushroom soup
• 10 3⁄4 ounces water
• 2 -3  potatoes, sliced (or more to your liking)

Directions

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.