Meat Loaf Pot Roast with Vegetables

• 2½ lbs. ground beef
• 5 slices bread (torn into pieces)
• 1 cup milk
• 2 large eggs
• 1 med. onion (diced)
• 2 tsp. salt
• ½ tsp. pepper
• 2 tsp. oregano
• 1 tsp. garlic powder

Meat Loaf Preparation:

Mix all of the ingredients in a large pot.

Shape into a round loaf about 5 inches thick in the center of a 12" Dutch oven, leaving about 2 inches open around the sides.

Vegetable Ingredients:

• 6 carrots
• 6 medium potatoes
• 2 medium onions

Vegetable Preparation:

Clean the carrots and cut into sticks (or ¾ inch chunks).

Wash the potatoes and cut into 1 inch cubes.

Cut the onions into quarters.

Spread the vegetables around the meat loaf.

Oven Directions:

Cover the Dutch oven.

Bake @ 325° with 10 charcoal briquettes below, and 14 on top.

Cook for 1¼ hours. (Check after 15 minutes for a slow boiling action of the juices. If not cooking, check the bottom coals.)

To serve: Remove the vegetables to a small pot.

Remove the meat loaf and cut in half and cut each half into 5 pieces.

Gravy(Optional

• 3 Cups of Water (divided)
• 3 Beef Bullion Cubes
• 2 Envelopes Dry Onion Soup Mix
• 1 Cup of Flour or Biscuit Mix

Put the Dutch oven over a medium fire and add 2 cups of water.

Stir, scraping the Dutch oven to deglaze it. Add 3 beef bouillon cubes, and smash with a spoon. When the broth is boiling, add 2 envelopes of dry onion soup mix (1 box).

In a separate container, mix up a cup of flour (or biscuit mix) and 1 cup of water, stirring to a smooth slurry. Add the flour mixture into the Dutch oven.

Simmer gravy for 5 minutes, stirring frequently.

Continue heating and stirring until the gravy thickens.

Remove from the heat and serve.