Carrot Meat Loaf Recipe
Carrot Meat Loaf Recipe photo by Taste of Home
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Carrot Meat Loaf Recipe

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We love to take slices of this tasty loaf to the field during harvest season---I either bake it or cook it up quickly in the microwave---it's a real blessing during our busiest time of year.—Irene Knodel, Golden Prairie, Saskatchewan
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES: 10 servings


  • 3 eggs, beaten
  • 1/2 cup milk
  • 1 envelope (1 ounce) onion soup mix
  • 1 cup dry bread crumbs
  • 2 cups shredded carrots
  • 2 pounds lean ground beef
  • 1/2 pound ground pork
  • GLAZE:
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 teaspoons prepared mustard

Nutritional Facts

1 each: 309 calories, 13g fat (5g saturated fat), 136mg cholesterol, 579mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 26g protein.


  1. Combine eggs, milk, soup mix, bread crumbs and carrots. Add beef and pork; mix well. Shape mixture into a circle with a 9-in. diameter; form a 3-in. hole in the center of the circle. Place in a shallow baking pan. Bake at 350° for 1 hour. Drain.
  2. Combine glaze ingredients; spread over meat. Bake 10 minutes longer or until no pink remains and a thermometer reads 160°.
  3. MICROWAVE METHOD: Prepare and shape loaf as above. Place on a microwave-proof platter. Cover with waxed paper. Microwave on high for 16-18 minutes or until a thermometer reads 160°, giving the dish a quarter turn every 3 minutes. Drain. Let stand 5 minutes.
  4. Meanwhile, in a custard cup, combine glaze ingredients. Spread half the glaze over meat loaf. Return to microwave on medium for 1 minute; remove. Cover remaining glaze with waxed paper and heat in microwave on medium for 1 minute. Serve glaze in center of meat loaf. Yield: 10 servings.
Originally published as Carrot Meat Loaf in Country Ground Beef 1993, p32

Light-Bodied Red Wine

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

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m1948.nor User ID: 7683500 18488
Reviewed Sep. 2, 2014

"very moist - I would use a spring form pan next time though"

misterfrenchy User ID: 3619123 18700
Reviewed Mar. 10, 2013

"The best easiest meat loaf we ever had..SUPER!"

cwbuff2 User ID: 5946195 14334
Reviewed Dec. 13, 2012

"Besides tasting good, the presentation of this meatloaf is easy and good enough for guests or a special occasion. I used the mouth of a 16 oz tumbler to make the hole in the center. Also, I used 2.5 lbs of meatloaf mix - wasn't sure it would be enough but it was fine. I've tried many different meatloaf recipes, but this is one of the best! The glaze is delish too."

ncarmichael User ID: 1902898 202080
Reviewed Jun. 30, 2010

"I made this for our Community Free lunch program and it was a real hit. I am always worried about getting veggies into people who do not usually like veggies - they loved this.

I did not use the bread crumbs - I substituted more veggies. I did not have any complaints and many asked for the recipe."

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