1/2 c  Carrot; shredded
1/2 c  Potato; shredded
1 tb Oil
1    Egg; beaten
2 tb Milk
1/2 c  Bread crumbs; fine & dry
3 tb Parsley; snipped
1/2 ts Onion salt
1/4 ts Garlic powder
1/4 ts Pepper
1 1/2 lb Ground beef; lean
3 tb Catsup
1 ts Mustard; prepared

In a small skillet cook carrot and potato in hot oil till tender, stirring
occasionally. In a medium mixing bowl combine egg and milk. Stir in bread
crumbs, parsley, onion salt, garlic powder, and pepper. Add ground meat and
mix well. Criscross three 18×2-inch foil strips atop a sheet of waxed
paper. In the center of the foil strips pat half of the meat mixture into
a 5-inch circle. Spread carrot mixture on meat circle to within 1/2″ of
edges. On another sheet of waxed paper, pat remaining meat mixture into a
6″ circle.
Invert atop the first circle. Remove paper. Press edges of meat to seal
well. Bringing up foil strips, transfer meat to a crockery cooker. (Leave
Foil strips under meat during cooking). Press meat away from sides of the
cooker. Cover; cook on low-heat setting for 9 1/2-11 1/2 hours or on
high-heat setting for 3 1/2-4 hours. In a bowl combine catsup and mustard.
Spread over meat. Cover; cook on low-heat or high-heat setting for
additional 30 minutes. Using the foil strips, transfer meat loaf to a
platter; discard the foil strips.