Meat Loaf Stew

• 6 medium potatoes, peeled
• 6 medium onions, peeled
• 6 medium carrots, halved lengthwise
• 1/2 cup milk
• 1 egg, beaten
• 1/2 cup dry bread crumbs
• 1 tablespoon chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 pounds lean ground beef (90% lean)
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1-1/3 cups water
• 1 tablespoon brown sugar
• 1/2 teaspoon ground mustard

1. Place potatoes, whole onions and carrots in a Dutch oven. Cover with water. Bring to a boil; boil for 15 minutes.
2. Meanwhile, in a large bowl, combine milk, egg, bread crumbs, chopped onion, salt and pepper. Crumble beef over mixture and mix well. Shape into a loaf in a large roasting pan. Drain vegetables; arrange around loaf. Combine the soup, water, brown sugar and mustard; pour over meat loaf and vegetables.
3. Cover and bake at 350u0b0 for 1-1/2 hours or until a thermometer reads 160u0b0 and vegetables are tender.

potatoes, onions, carrots, milk, egg, bread crumbs, onion, salt, pepper, lean ground beef, tomato soup, water, brown sugar, ground mustard

Taken from www.tasteofhome.com/recipes/meat-loaf-stew/ (may not work)