Best Ever Meat Loaf
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We love meatloaf around here and fix it quite often. Each family member has their “favorite” and this particular recipe happens to be mine. I love the flavors of the herbs in here and you just can’t go wrong with adding shredded cheese.
I also like that this particular recipe doesn’t call for ketchup. If nothing else, give the topping a try and use your own recipe for the meatloaf itself if you must. If you’re asking me, this is the best meatloaf ever.
- 2 eggs
- 2/3 cup milk
- 3 slices bread, torn into pieces
- 1/2 cup chopped onions
- 1/2 cup grated carrots
- 1 cup (4 ounces) shredded cheddar cheese or mozzarella cheese
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
- 1 teaspoon salt
- 1 teaspoon dried basil, thyme or sage, optional
- 1/4 teaspoon pepper
- 1-1/2 pounds lean ground beef
- 1/2 cup tomato sauce
- 1/2 cup packed brown sugar
- 1 teaspoon prepared dry mustard
- In a large bowl, beat eggs.
- Add milk and bread; let stand a few minutes or until the bread absorbs the liquid.
- Stir in the onion, carrot, cheese, herbs and seasonings. Add beef; mix well.
- In a shallow baking pan, shape beef mixture into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf. Bake at 350° for 45 minutes.
- Meanwhile, combine topping ingredients. Spoon some of the topping over meat loaf.
- Bake for about 30 minutes longer or until no pink remains, occasionally spooning some of the remaining topping over loaf. Let stand 10 minutes before serving.
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