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Moist Meat Loaves

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

24 ServingsPrep: 40 min. Bake: 1-1/4 hours

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

2 of 2

Moist Meat Loaves (continued)

Directions (continued)

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).

Nutrition 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.