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Glazed Meat Loaf Recipe

Photo by: Taste of Home

92% would make again

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Grated carrots and cheese add a hint of color and good taste to this nourishing, homey loaf. And my family always looks forward to meatloaf sandwiches the next day! —Sandy Etelamaki, Ishpeming, Michigan

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12 Servings
Prep: 15 min. Bake: 1 hour + standing

Ingredients

2 eggs, beaten
2/3 cup milk
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup crushed saltines (about 30 crackers)
1 cup finely shredded carrots
1/2 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 pounds lean ground beef
1/2 cup packed brown sugar
1/2 cup ketchup
2 tablespoons Dijon mustard

Directions

In a large bowl, combine the eggs, milk, cheese, saltines, carrots, onion, salt, garlic powder and pepper. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50 minutes.
For glaze, in a small saucepan, bring the brown sugar, ketchup and mustard to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through. Spoon over meat loaf.
Bake 10-15 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Drain; let stand for 10 minutes before slicing. Yield: 12 servings.

Nutrition Facts: 1 serving (4 ounces) equals 266 calories, 12 g fat (6 g saturated fat), 100 mg cholesterol, 494 mg sodium, 18 g carbohydrate, 1 g fiber, 20 g protein.

Glazed Meat Loaf published in Taste of Home October/November 2005, p39

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Reviews for Glazed Meat Loaf (4)

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Reviewed on Nov. 06, 2009 by JenVaughn

I am a Navy spouse living overseas and the single sailors all LOVE this meatloaf. It reminds them of meatloaf dinners their moms made!

Reviewed on Aug. 06, 2009 by Deah

This is FANTASTIC...my family and friends have all given it 5 stars and requested it again and again. I've never met a meatloaf I enjoyed making before this one. It really is enough to serve 12. For the average family, you can form it in 2 loaves in the 9x12 and have enough for two meals. Also, I just use regular mustard and I usually double the sauce recipe b/c everyone likes extra for rice or potatoes.. For badkitty...make sure the measure the vegetables...too many make it too moist and it will fall apart. Also, make sure to bake it until it reaches temp...then allow 10 minutes to "set up" after removing from the oven. This helps keep it from falling apart.

Reviewed on Jan. 09, 2009 by badkitty

Delicious taste, but I tried it twice and it fell apart both times.

Reviewed on Nov. 14, 2008 by messergirl

You couldn't beat this if you tried. We loved it.

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Glazed Meat Loaf Recipe

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Ingredients