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Daryl's WLS Bulletin
Recipes 101


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Meat Loaf Dinner
    With Potatoes and Carrots

Start with Glazed Meat Loaf
1 pound Lean Ground Beef
1/4 cup Crushed Cracker Crumbs
1/2 cup Yellow Onion - diced
1/4 cup Tomato Juice (or V-8 Vegatable Juice)
1 teasp Dijon Mustard
1/4 teasp Salt
1/4 teasp Ground Black Pepper
8       Stuffed Green Olives
1/2 cup Tomato Juice (or V-8 Vegatable Juice)
Mix first seven ingredients well.
Form into a loaf.
Take two olives and bury/cover them in each of four quarters of the loaf.
Then pour the remaining Tomato Juice (or V-8 Vegatable Juice) over top.
Bake at 350 about 40 minutes.
To serve, divide loaf into quarters.

Next prepare 4 whole baked Idaho Potatoes.
Scoop out cooked potato centers and mash with unsalted chicken, beef or turkey broth adding 4 tablespoons grated Sharp Cheddar Cheese.
Divide and Replace mashed potato centers and sprinkle with Paprika and chopped Parsley.

Complete the meal with Carrots Vichy.
4 cups washed, peeled and sliced Carrots.
Cook Carrots in 16 ounces of Diet 7-UP, until tender.
Just before serving add 4 tablespoons finely chopped Parsley.
This meal serves 4 persons... No Left-Overs!
Note: In every Meat Loaf there should be a surprise.
 This recipe uses "Stuffed Green Olives."
 The surprise is a taste sensation. The tart and tangy flavor of the olives wakes up the taste buds and turns this "Meat Loaf" into an extraordinary meal.
My wife, Diane, was patient while I got this Just Right!