Ingredients
1 tablespoon canola oil1 medium carrot, grated1 small onion, finely chopped1 celery rib, finely chopped1/2 medium green pepper, finely chopped2 cups soft bread crumbs1 large egg, lightly beaten1/2 cup 2% milk1 teaspoon garlic powder1/2 teaspoon seasoned salt1/2 teaspoon pepper2 pounds ground beef1 medium carrot, cut into 10 thin slices2/3 cup ketchup2 tablespoons balsamic vinegar
Preparation
Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add carrot, onion, celery and green pepper; cook and stir 3-4 minutes or until tender. Cool slightly.
Line a 15x10x1-in. baking pan with foil; grease foil. Place bread crumbs in a large bowl. Stir in egg, milk, seasonings and carrot mixture. Add beef; mix lightly but thoroughly. Shape into two feet with indentations for toes.
Transfer to prepared pan. Bake, uncovered, 30 minutes. Position carrot slices on loaves for toenails. In a small bowl, mix ketchup and vinegar; brush half over meat loaf. Bake 20 minutes longer or until a thermometer reads 160°. Brush with remaining mixture; bake 5 minutes longer.
