2 lbs. ground beef
1 c. grated cheddar cheese
1 egg
2 c. soft bread crumbs
1 sm. onion, grated
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tsp. salt
1/4 c. (1/2 stick) butter, melted
1 tsp. dill weed
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 lb. carrots, pared and cut into 4 inch lengths
1 can (8 oz.) tomato sauce
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Mix ground beef lightly with 3/4 cup of the cheese, egg, bread crumbs, onion, Worcestershire sauce, mustard and the 1 teaspoon of salt until well blended. Shape into a loaf in a shallow baking pan. Mix melted butter or margarine, dillweed, sugar, salt and pepper. Place carrots around loaf in pan; brush with butter mixture. Bake in moderate oven (350 degrees) 1 hour, turning carrots once after 30 minutes. Pour off dripping. Pour tomato sauce over loaf; sprinkle with remaining 1/4 cup cheese. Baste carrots with butter mixture. Bake 30 minutes longer.
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