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1
In 1 inch boiling water in large saucepan, cook carrots, covered, 25 minutes, or until tender.
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2
Drain; MASH; measure 3 cups.
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3
In hot butter in skillet, saute chopped onion, stirring, until golden.
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4
Combine HALF of onion with carrot, 1 teaspoon salt, dash pepper.
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5
Preheat oven to 350u00b0F In large bowl, combine eggs, bread crumbs, milk, thyme, 1 Tablespoon salt, 1/4 teaspoon pepper; mix well.
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6
Add ground beef, pork, parsley and rest of onion; mix well.
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7
Roll out between two sheets of waxed paper placed on damp surface.
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8
Roll to form a rectangle 14 by 10 inches, 1/4 inch thick.
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9
Remove top sheet of waxed paper.
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10
Spread meat evenly with carrot filling; roll up as for jelly roll, use the bottom of the wax paper to roll up starting with narrow edge.
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11
Place the meat loaf, seam side down, in shallow roasting pan lined with foil.
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12
Make glaze: In small bowl, combine catsup, brown sugar and mustard; mix well.
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13
Brush over meat loaf.
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14
Bake uncovered, 1 hour.
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15
Meanwhile in 1 inch boiling water with 1/2 teaspoon salt in large skillet, cook whole onions, covered, about 25 minutes; drain.
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16
Wash green beans; trim ends.
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17
Using string, tie beans into bundles, ten in each.
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18
In large skillet, in 1 inch boiling water and 1 teaspoon salt, boil beans gently, covered, 12 to 15 minutes, or until tender.
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19
Drain.
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20
Remove strings when on serving platter.
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21
In skillet, melt 2 Tablespoons butter with granulated sugar.
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22
Add onions; over medium heat, saute, turning, until golden-brown-about 5 minutes.
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23
Arrange meat loaf and vegetables on warm platter.
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24
Pour 1/4 cup melted butter over beans.
