Filling:
In 1-inch boiling water in large saucepan, cook carrots, covered, for 25 minutes or until tender. Drain, mash, and measure 3 cups carrots. In hot butter in skillet, sauté chopped onion, stirring until golden. Combine half of onion with carrot, 1 teaspoon salt, and dash of pepper. Set aside remaining onion. Preheat oven to 350°.
Meat Loaf:
In large bowl, combine eggs, bread crumbs, milk, thyme, 1 Tablespoon of salt, and ¼ teaspoon pepper and mix well. Add ground beef, parsley, and rest of onion. Mix well and roll out between two sheets of wax paper, place on damp surface. Remove top sheet of paper. Spread meat evenly with carrot filling; roll up as for jelly roll, starting with narrow edge. Place the meat loaf, seam side down, in shallow roasting pan line with foil.
Glaze:
In small bowl, combine ketchup, brown sugar, and mustard. Mix well. Brush over meat loaf. Bake uncovered for 1 hour in 350° oven.
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