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Moist Meat Loaves

 Moist Meat Loaves
When a lady from our church served this at her son's birthday party, I just had to have the recipe! Now it's the only meat loaf I make. It's great for potlucks.—Jenny Ingraham, Karlstad, Minnesota
24 ServingsPrep: 40 min. Bake: 1-1/4 hours

Ingredients

  • 8 eggs, lightly beaten
  • 2-2/3 cups milk
  • 6 cups (24 ounces) shredded cheddar cheese
  • 12 slices white bread, cubed
  • 2 large onions, finely chopped
  • 2 cups shredded carrots
  • 7-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 8 pounds lean ground beef (90% lean)
  • ADDITIONAL INGREDIENTS (for each meat loaf):
  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon prepared mustard

Directions

  • In two very large bowls, combine the eggs, milk, cheese, bread,
  • onions, carrots, salt and pepper. Crumble beef over mixture and mix
  • well. Pat into four ungreased 9-in. x 5-in. loaf pans.
  • Cover and freeze three meat loaves for up to 3 months. Bake the
  • remaining loaf, uncovered, at 350° for 1 hour. Combine the brown
  • sugar, ketchup and mustard; spread over loaf. Bake 15-20 minutes
  • longer or until no pink remains and a meat thermometer reads
  • 160°.
  • To use frozen meat loaf: Thaw in the refrigerator overnight. Remove

2 of 2

Moist Meat Loaves (continued)

Directions (continued)

  • from the refrigerator 30 minutes before baking. Bake, uncovered, at
  • 350° for 1 hour. Combine the brown sugar, ketchup and mustard;
  • spread over loaf. Bake 30-35 minutes longer or until no pink remains
  • and a meat thermometer reads 160°. Yield: 4 loaves (6 servings
  • each).
Nutritional Facts: 1 serving equals 458 calories, 23 g fat (12 g saturated fat), 196 mg cholesterol, 1,258 mg sodium, 23 g carbohydrate, 1 g fiber, 39 g protein.