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Best-Ever Meat Loaf

 Best-Ever Meat Loaf
"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!"
6 ServingsPrep: 15 min. Bake: 1-1/4 hours + standing

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

Directions

  • 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.
  • 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.
  • Combine the topping ingredients; spoon half of the mixture over meat

2 of 2

Best-Ever Meat Loaf (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.