Best-Ever Meat Loaf Recipe

Best-Ever Meat Loaf RecipePhoto by: Taste of Home Best-Ever Meat Loaf Recipe Rating 5

"THE COMBINATION of onion, carrots, parsley and cheese—plus the tomato-mustard topping—makes this meat loaf unusually colorful. This is an attractive entree to serve, and it has a unique, unforgettable flavor. The recipe lends itself easily to being doubled or halved to suit the number you're cooking for, and it also freezes well!"

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Best-Ever Meat Loaf Recipe
  • Prep: 15 min. Bake: 1-1/4 hours + standing
  • Yield: 6 Servings
15 75 90

Ingredients

  • 2 eggs
  • 2/3 cup milk
  • 3 slices bread, torn
  • 1/2 cup chopped onion
  • 1/2 cup grated carrot
  • 1 cup (4 ounces) shredded cheddar or part-skim mozzarella cheese
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
  • 1 teaspoon dried basil, thyme or sage, optional
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lean ground beef
  • TOPPING:
  • 1/2 cup tomato sauce
  • 1/2 cup packed brown sugar
  • 1 teaspoon prepared mustard

Directions

  • In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
  • Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes.
  • Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving. Yield: 6 servings.

Nutritional Facts 1 serving (1 slice) equals 398 calories, 17 g fat (9 g saturated fat), 164 mg cholesterol, 771 mg sodium, 29 g carbohydrate, 1 g fiber, 30 g protein.

Originally published as Best-Ever Meat Loaf in Reminisce Extra February 1993, p47

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Taste of Home

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Reviews for Best-Ever Meat Loaf (3)

Best-Ever Meat Loaf Recipe

Best-Ever Meat Loaf

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on May. 25, 2012 by kshea

The BOMB! However, I make a sweet and sour topping: 1 can tomato sauce, l/2C sugar, l 1/2t dry mustard and l/4c vinegar.


Reviewed on Jan. 21, 2012 by vanillaluv

When I want meat loaf, this is the one I make.


Reviewed on Dec. 20, 2011 by btaylor123

Very moist, with good texture and flavor. I used catsup for the topping, and added a few spices; it turned out great. Might increase and/or change up the seasoning in the meat next time, but I'll definitely make this again.

 
 
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