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Missouri
1 pound ground beef
1 pound ground pork
onions, as much as you desire and chopped
about 6 slices of white sliced bread, wet with water and squeezed out.
parsley or parsley flakes
seasoned salt to taste
pepper to taste
2 eggs
fresh carrots (peeled and sliced like coins)
potatoes (peeled and sliced round)
Large can or home canned tomatoes with the juice. Cut if they are whole canned tomatoes.
Mix together well:
pork, beef, onions, bread, parsley, salt, pepper, and eggs like you would for meatloaf so that you don't see the bread at all.
In a large deep casserole dish layer the carrots, then some meat mixture, then some potatoes and keep layering until all the meat is used up. Always start with carrots on the bottom, and end with the potatoes on the very top layer. Then add a large can of tomatoes including the juice, or a quart of home canned tomatoes including the juice, over the top. Salt and pepper the very top, and you may have to add a small amount of water for more liquid. Remember that the meat will make it's own juice too, so make sure that you have enough room on top, or the casserole will boil over the top and make a big mess. Cover, and bake at 325 or 350 degrees, depending on your oven, for 1 1/2 hours to 1 hour and 45 minutes, or until the carrots are soft and the meat is cooked thoroughly.
1 pound ground beef
1 pound ground pork
onions, as much as you desire and chopped
about 6 slices of white sliced bread, wet with water and squeezed out.
parsley or parsley flakes
seasoned salt to taste
pepper to taste
2 eggs
fresh carrots (peeled and sliced like coins)
potatoes (peeled and sliced round)
Large can or home canned tomatoes with the juice. Cut if they are whole canned tomatoes.
Mix together well:
pork, beef, onions, bread, parsley, salt, pepper, and eggs like you would for meatloaf so that you don't see the bread at all.
In a large deep casserole dish layer the carrots, then some meat mixture, then some potatoes and keep layering until all the meat is used up. Always start with carrots on the bottom, and end with the potatoes on the very top layer. Then add a large can of tomatoes including the juice, or a quart of home canned tomatoes including the juice, over the top. Salt and pepper the very top, and you may have to add a small amount of water for more liquid. Remember that the meat will make it's own juice too, so make sure that you have enough room on top, or the casserole will boil over the top and make a big mess. Cover, and bake at 325 or 350 degrees, depending on your oven, for 1 1/2 hours to 1 hour and 45 minutes, or until the carrots are soft and the meat is cooked thoroughly.