Rice-Carrot-Peanut Butter Roast

1/2 cups peanut butter
1 cup milk
1/2 cup grated raw carrots
1 cup cooked rice
1 large or 2 small eggs
2 tablespoons oil
1 large onion, chopped fine
1 teaspoon vetsin
1/2 teaspoon sage or poultry seasoning
1 teaspoon salt

Fry onion in oil if desired. Combine milk and peanut butter mixing well. Add other ingredients. When well blended, put into greased loaf pan or casserole dish and bake in moderate oven (350°F.) until carrots are done (30-45 minutes).