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

Best-Ever Meat Loaf Recipe

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4.5 28
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 lean ground beef
  • 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
   (46)
RATING DISTRIBUTION
5 Star
 (41)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Jan. 24, 2015

"Very flavorful. Mt onions and carrots were not soft at the end, so next time I may cook them first and then add to the meat loaf to bake. This was delicious meatloaf. My boys and husband liked it which counts for everything."

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."

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