2 pounds (1 kg) ground beef
1/2 cup (125 mL) quick-cooking rolled oats
1/2 cup (125 mL) ketchup
1 tablespoon (15 mL) prepared horseradish
1 teaspoon (5 mL) dry mustard
Salt and pepper, to taste
8 small carrots, peeled
8 small potatoes, peeled
16 small white onions, peeled
1 package (10 ounces/284 g) frozen peas
In a large bowl, mix together ground beef, rolled oats, eggs, ketchup, horseradish, mustard, and salt and pepper. Blend well.
Shape mixture into a loaf, and place in a shallow baking dish. Halve carrots and potatoes lengthwise and arrange with onions around meat; season with salt and pepper. Cover pan with foil. Bake in a 375°F (190°C) oven for 40 minutes.
Uncover and add peas. Cover again; bake 30 minutes longer. Uncover; baste meat and vegetables with pan juice. Bake 5 minutes more, or until vegetables are tender.
Makes 8 servings. (Recipe can be halved).