- 3 slices bread
- 1 large egg, lightly beaten
- 2/3 cup 2% milk
- 1 cup shredded cheddar cheese
- 1 medium onion, finely chopped
- 1/2 cup finely shredded carrot
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds ground beef
- 1/4 cup packed brown sugar
- 1/4 cup ketchup
- 1 tablespoon prepared mustard
- Preheat oven to 350°. Tear bread into 2-inch pieces; place in a blender. Cover and pulse to form coarse crumbs; transfer to a large bowl. Stir in egg, milk, cheese, onion, carrot, salt and pepper. Add beef; mix lightly but thoroughly. Transfer to a greased 9x5-in. loaf pan.
In a small bowl, mix glaze ingredients; spread over loaf. Bake 60-75 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing.
Freeze option: Bake meat loaf without glaze. Securely wrap cooled meat loaf in plastic wrap and foil, then freeze. To use, partially thaw meat loaf in refrigerator overnight. Prepare and spread glaze over top; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Yield: 6 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Traditional Meat Loaf
"Good recipe but my family didn't care for the glaze. I'll skip that next time. Too tangy."
"This is a terrific meatloaf recipe and I make it even better by cutting two slices of bacon in half and putting them across the top of the loaf. I put a little of the sauce on before adding the bacon because there is fat to drain off, (and some of the sauce is in the drainage), which I do after the meatloaf has baked for one hour. Then I spread on the rest of the sauce and bake for another 15 minutes. The smoky taste of the bacon - I use thick sliced - gives it wonderful flavor. Makes delicious sandwiches the next day! Adding bacon on the top of other meatloaf recipes makes them even better as well. I use at least 90% lean ground beef."
"I love meatloaf... but carrots, can you taste them and what does it add to the recipe, I never have used them before in meatloaf."
"Yummy. Made recipe exactly as written. Served tonight with mashed potatoes and broccoli steamed Alderney."
"This is a great recipe! Similar to the meatloaf I've made for years, but with a few new additions.I made a few substitutions ~ used panko crumbs instead of fresh bread crumbs and used 2 lbs of ground beef, so added an extra egg. Also added some ketchup into the beef mix. I doubled the glaze and it was perfect. An easy weeknight meal that my family loved!"
"I don't change a thing or use any other meatloaf recipe. This one is perfect as is. I often double it and make 4 small meat loaves and then freeze 3 of them to reheat for a quick, easy meal. I usually double the sauce and sometimes just put it on before serving."
"Excellent. I added half tsp of Worcestershire sauce based on previous reviews."
"This is a really good meat loaf. I also added green pepper and a few tablespoons of tomato sauce. My hubby likes it cold on sandwiches."
"Tried many meat loaf recipes, and was always so disappointed ..... yours however deserves 10 stars ..... it's even scrumptious cold!!!"