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

Traditional Meat Loaf Recipe

Publisher Photo
Topped with a sweet sauce, Traditional Meat Loaf tastes so good that you might want to double the recipe so everyone can have seconds. "This meat loaf also freezes well," adds Gail Graham of Maple Ridge, British Columbia.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES: 6 servings

Ingredients

  • 1 egg, lightly beaten
  • 2/3 cup 2% milk
  • 3 slices bread, crumbled
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 medium onion, chopped
  • 1/2 cup finely shredded carrot
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon prepared mustard

Directions

  1. Preheat oven to 350°. In a large bowl, combine first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 9x5-in. loaf pan.
  2. In a small bowl, combine brown sugar, ketchup and mustard; spread over loaf. Bake 60-75 minutes or until no pink remains and a thermometer reads 160°. Drain. Let stand 10 minutes before slicing. Yield: 6 servings.
Originally published as Traditional Meat Loaf in Taste of Home June/July 2006, p18

Light-Bodied Red Wine

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

Reviews for Traditional Meat Loaf

AVERAGE RATING
   (54)
RATING DISTRIBUTION
5 Star
 (46)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 30, 2014

"My husband likes this (made with beef), so this is the one I will continue to make. I did add some chopped bell pepper."

MY REVIEW
Reviewed Feb. 28, 2014

"I've been making this meatloaf since I first saw it. It's the only meatloaf I like to be honest. I always run the onions finely through the food processor which gives it the onion taste without getting chunks of onion and I shred my carrots well. It's just so good!"

MY REVIEW
Reviewed Nov. 11, 2013

"it was okay, if I would make it again I would shred my carrots a little thinner."

MY REVIEW
Reviewed Oct. 1, 2013

"Great recipe!"

MY REVIEW
Reviewed Sep. 23, 2013

"This is the best meatloaf recipe....moist & delicious!!!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT