Home-Style Meat Loaf Recipe

Home-Style Meat Loaf Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

This recipe makes five moist meat loaves that are great for large gatherings.—Allison Craig, Ormstown, Quebec

[X]

Rate Home-Style Meat Loaf Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Home-Style Meat Loaf Recipe

Prep: 45 min. Bake: 1-1/4 hours

Yield: 60 Servings

45 75 120

Ingredients

6 eggs, lightly beaten
4 cups 2% milk
4 cups dry bread crumbs
2-1/2 cups shredded carrots
1-1/4 cups chopped onions
5 teaspoons salt
4 teaspoons pepper
10 pounds ground beef
5 pounds ground pork

Directions

In two very large bowls, combine the first seven ingredients. Crumble meat over the top and mix well.
Shape into five loaves; place each in an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 75-85 minutes or until no pink remains and a thermometer reads 160°. Drain. Yield: 5 meat loaves (12 servings each).

Nutritional Facts 1 slice equals 276 calories, 16 g fat (6 g saturated fat), 95 mg cholesterol, 329 mg sodium, 7 g carbohydrate, trace fiber, 24 g protein.

Originally published as Home-Style Meat Loaf in Taste of Home June/July 2002, p54

Light-Bodied Red Wine

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

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Home-Style Meat Loaf

Home-Style Meat Loaf

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

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Oct. 20, 2010 by jamie667

I just looked through 120 meatloaf recipes on TOH.com and all my magazines to find this. I cook about 60 every week and church, we made this last year and had many people ask for the recipe. Froze the leftovers, reheated slow in some stock and made them into hot meatloaf sandwhiches. Yum.