Moist Meat Loaves Recipe

Moist Meat Loaves Recipe photo by Taste of Home

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When a lady from our church served this at her son's birthday party, I just had to have the recipe! Now it's the only meat loaf I make. It's great for potlucks.—Jenny Ingraham, Karlstad, Minnesota

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Moist Meat Loaves Recipe

Prep: 40 min. Bake: 1-1/4 hours

Yield: 24 Servings

40 75 115

Ingredients

8 eggs, lightly beaten
2-2/3 cups milk
6 cups (24 ounces) shredded cheddar cheese
12 slices white bread, cubed
2 large onions, finely chopped
2 cups shredded carrots
7-1/2 teaspoons salt
1 teaspoon pepper
8 pounds lean ground beef (90% lean)
ADDITIONAL INGREDIENTS (for each meat loaf):
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon prepared mustard

Directions

In two very large bowls, combine the eggs, milk, cheese, bread, onions, carrots, salt and pepper. Crumble beef over mixture and mix well. Pat into four ungreased 9-in. x 5-in. loaf pans.
Cover and freeze three meat loaves for up to 3 months. Bake the remaining loaf, uncovered, at 350° for 1 hour. Combine the brown sugar, ketchup and mustard; spread over loaf. Bake 15-20 minutes longer or until no pink remains and a meat thermometer reads 160°.
To use frozen meat loaf: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour. Combine the brown sugar, ketchup and mustard; spread over loaf. Bake 30-35 minutes longer or until no pink remains and a meat thermometer reads 160°. Yield: 4 loaves (6 servings each).

Nutritional Facts 1 serving equals 458 calories, 23 g fat (12 g saturated fat), 196 mg cholesterol, 1,258 mg sodium, 23 g carbohydrate, 1 g fiber, 39 g protein.

Originally published as Moist Meat Loaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p210