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Best-Ever Meat Loaf Recipe
Best-Ever Meat Loaf Recipe photo by Taste of Home

Best-Ever Meat Loaf Recipe

Publisher Photo
"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!"
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + standing
MAKES: 6 servings

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 ground beef
    X
    With Johnsonville Italian Sausage.

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  • TOPPING:
  • 1/2 cup tomato sauce
  • 1/2 cup packed brown sugar
  • 1 teaspoon prepared mustard

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Best-Ever Meat Loaf in Reminisce Extra February 1993, p47

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.

Light-Bodied Red Wine

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

Reviews for Best-Ever Meat Loaf

AVERAGE RATING
   (45)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 7, 2014

This is my extra picky son's favorite meatloaf. I always use ketchup in the topping instead of tomato sauce

MY REVIEW
Reviewed Apr. 1, 2014

My family loved this recipe and my husband usually isn't a meatloaf fan!

MY REVIEW
Reviewed Feb. 8, 2014

BEST meatloaf we've ever had

MY REVIEW
Reviewed Nov. 19, 2013

This really was the best meatloaf I ever made. My husband agreed.

MY REVIEW
Reviewed Oct. 15, 2013

I have made this meat-loaf so many times, always make 2, one for us and one to give or freeze. I pass on the 'optional seasonings' and substitute ketchup and use swiss cheese, Glad it's still on the web-site, because I wore out the original copy. This is soooo good, and all men love meat loaf. Well, all men I know. I've been to your cooking school, highly recommended!

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