Meatloaf with Vegetables

Bernadette Ojano Medeiros, Class of 1967

• 2 lbs ground beef
• 3/4 cup milk
• 1-1/2 cups bread crumbs
• 2 tsp salt
• 1/8 tsp pepper
• 1 medium carrot, grated
• 1 small onion, diced
• 2 eggs, beaten
• 1 box frozen peas, partially thawed
• 1 tomato, sliced

Pour milk over bread crumbs. Add ground beef, salt, pepper, carrot, onion and eggs. Mix thoroughly. Pack half of ground beef mixture in a 9×5-inch loaf pan. Lay peas over it, then lay tomato slices over peas. Pack rest of ground beef mixture over tomatoes. Bake in slow oven, 325 degrees, 1½ hours.

Yield: 8 servings