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Best-Ever Meat Loaf Recipe

Best-Ever Meat Loaf Recipe photo by Taste of Home

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"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.

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Reviews for Best-Ever Meat Loaf

Best-Ever Meat Loaf

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Reviewed on May. 12, 2013 by hjbrower

I love this recipe and so does my family. For 20 years I made the same recipe until I found this one and now this is the only one I make. The sauce is yummy! Love it! Thanks!!!

Reviewed on Apr. 15, 2013 by JkayC

Great recipe! Everyone loves it.

Reviewed on Apr. 03, 2013 by Grannymoira

Excellent taste & texture- definitely a keeper.

Reviewed on Feb. 04, 2013 by hareball44647

this recipe was awesome. i had 2lbs beef, so i increased to3 eggs and 4 slices of bread. as for the topping, i doubled recipe. it was perfect. awesome topping. this was an unbelievable recipe.

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.