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Home-Style Glazed Meat Loaf Recipe

Home-Style Glazed Meat Loaf Recipe

Grated carrots and cheese add a hint of color and good taste to this nourishing, homey loaf. And my family always looks forward to meatloaf sandwiches the next day! —Sandy Etelamaki, Ishpeming, Michigan
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing YIELD:12 servings


  • 2 eggs, beaten
  • 2/3 cup milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup crushed saltines (about 30 crackers)
  • 1 cup finely shredded carrots
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 pounds lean ground beef
  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 2 tablespoons Dijon mustard


  • 1. In a large bowl, combine the eggs, milk, cheese, saltines, carrots, onion, salt, garlic powder and pepper. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50 minutes.
  • 2. For glaze, in a small saucepan, bring the brown sugar, ketchup and mustard to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through. Spoon over meat loaf.
  • 3. Bake 10-15 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Drain; let stand for 10 minutes before slicing. Yield: 12 servings.

Nutritional Facts

4 ounce-weight: 266 calories, 12g fat (6g saturated fat), 100mg cholesterol, 494mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 20g protein

Reviews for Home-Style Glazed Meat Loaf

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Reviewed Apr. 22, 2015

"Excellent meatloaf. Moist, sweet and tangy."

Reviewed Jun. 27, 2014

"Finally - a meatloaf my husband and children will eat! It's so delicious and moist. I halved the recipe and it still makes plenty. Thanks so much!"

Reviewed Nov. 11, 2013

"This is a delicious meatloaf. I made 1/2 the recipe for a smaller loaf and it was perfect. I had no problems with it falling apart like others mentioned."

Reviewed Oct. 20, 2013

"Fast and easy to make. Great finished result, and the glaze on top adds the perfect finishing touch."

Reviewed Oct. 14, 2013

"My teenage kids ask for it by name.... Need I say more?"

Reviewed Sep. 19, 2013

"I've been trying to find a meatloaf recipe for thirty years the hubby will like..."too stiff...too spicy...falls apart too much..too bland...." This one was a winner! I halved the recipe, but did the full sauce amount. Also, I substituted the saltines for Ritz crackers, as that is all I had on hand. I grated the carrots, but not fine, and I think it gave more texture. As someone else said, it goes great with green beans. I didn't experience falling apart. I will definitely be making this one again!"

Reviewed Sep. 17, 2012

"The best meatloaf ever!! My whole family loves it!!"

Reviewed Jul. 26, 2012

"This is an excellant tasting meatloaf. This is my daughter's favorite recipe to use when she makes meatloaf. My daughter always doubles the glaze ingredients, where as I just prepare a batch and a half of the glaze. I only add 28 saltine crackers, and prefer to just add a 1/2 cup of shredded carrots to the meatloaf mix. This recipe definitely deserves more than 5 stars, as that's how good it is!!"

Reviewed Dec. 6, 2011

"Very good recipe my sister found. A nice change from the traditional meatloaf I grew up on."

Reviewed Oct. 6, 2011

"What a great twist on meat loaf with the addition of grated carrots and cheese. Have made this many many times. Makes great sandwiches the next day."

Reviewed Apr. 7, 2011

"Thi was sooooo kids inhaled!!!"

Reviewed Feb. 17, 2011

"We love this meatloaf recipe at our house. Even my picky girls eat it up!! Last time I made it my 5 year old daughter request a slice for her bedtime snack:) A wonderful meatloaf recipe. I make it as is and it has never fallen apart for me (I've made it without carrots before too and it still stayed together nicely)"

Reviewed Jan. 20, 2011

"Been making this since first printed. DELICIOUS! Best meatloaf ever. Some reviewers have said it falls apart--I have made it many times and never had that problem. Also, DON'T leave the carrots out. They add extra flavour, moisture and nutrition. Those who have tasted it said the carrots seem to be the secret ingredient.

And lastly, the sauce is the true piece de resistance of this recipe. Amazing. Just go careful with the Dijon. Too much and it tastes awful."

Reviewed Dec. 18, 2010

"An extra couple of eggs solved my falling apart issue. Extra black pepper and a splash of jalapeno sauce add lots of savor."

Reviewed Dec. 18, 2010

"This has turned into my family's favorite meatloaf recipe. Have been making it for about 2 years now. The extra sauce is the seller on this American staple of dinner. Goes very well with some cheesy potatoes and green bean casserole. I actually save this menu for special occasions. Meatloaf for special occasions...who knew!"

Reviewed Aug. 5, 2010

"i read that this meatloaf falls apart for most. maybe its the carrots because i leave them out and mine has never fell apart."

Reviewed Aug. 5, 2010

"very delicious. my whole family loves it.i leave out the carrots though and use club or ritz crackers instead of saltines. oh yeah, and i make extra sauce. the meatloaf is definately good with mashed tators."

Reviewed Jul. 11, 2010

"We have tried a few different meat loaf recipes and this one has stuck with us. The meat loaf is moist and the sauce on top is delicious!"

Reviewed Dec. 16, 2009

"Love it. I make it for church suppers very often. A minister didn't want to eat it because he didn't like meat loaf, but now he asks me to make it, too. He loves it! It's the only meat loaf my family will eat."

Reviewed Aug. 6, 2009

"This is family and friends have all given it 5 stars and requested it again and again. I've never met a meatloaf I enjoyed making before this one. It really is enough to serve 12. For the average family, you can form it in 2 loaves in the 9x12 and have enough for two meals. Also, I just use regular mustard and I usually double the sauce recipe b/c everyone likes extra for rice or potatoes.. For badkitty...make sure the measure the vegetables...too many make it too moist and it will fall apart. Also, make sure to bake it until it reaches temp...then allow 10 minutes to "set up" after removing from the oven. This helps keep it from falling apart."

Reviewed Nov. 14, 2008

"You couldn't beat this if you tried. We loved it."

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Wine Pairings

Light-Bodied Red Wine

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