Best-Ever Meat Loaf Recipe

4.5 43 60
Best-Ever Meat Loaf Recipe
Best-Ever Meat Loaf Recipe photo by Taste of Home
Publisher Photo

Best-Ever Meat Loaf Recipe

Read Reviews
4.5 43 60
Publisher Photo
The combination of onion, carrots, parsley and cheese—plus the tomato-mustard topping—makes this meat loaf really colorful. The recipe lends itself easily to being doubled or halved to suit the number you're cooking for, and it freezes well, too. —Anna Baker, Blaine, Washington
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + standing

Ingredients

  • 2 large eggs
  • 2/3 cup whole milk
  • 3 slices bread, torn
  • 1/2 cup chopped onion
  • 1/2 cup grated carrot
  • 1 cup shredded cheddar or part-skim mozzarella cheese
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
  • 1 teaspoon dried basil, thyme or sage, optional
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lean ground beef
  • TOPPING:
  • 1/2 cup tomato sauce
  • 1/2 cup packed brown sugar
  • 1 teaspoon prepared mustard

Directions

In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
Shape into a 7-1/2x3-1/2x2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes.
Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Best-Ever Meat Loaf in Reminisce Extra February 1993, p47

Nutritional Facts

1 slice: 398 calories, 17g fat (9g saturated fat), 164mg cholesterol, 771mg sodium, 29g carbohydrate (22g sugars, 1g fiber), 30g protein.

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  • 2 large eggs
  • 2/3 cup whole milk
  • 3 slices bread, torn
  • 1/2 cup chopped onion
  • 1/2 cup grated carrot
  • 1 cup shredded cheddar or part-skim mozzarella cheese
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
  • 1 teaspoon dried basil, thyme or sage, optional
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lean ground beef
  • TOPPING:
  • 1/2 cup tomato sauce
  • 1/2 cup packed brown sugar
  • 1 teaspoon prepared mustard
  1. In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
  2. Shape into a 7-1/2x3-1/2x2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes.
  3. Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Best-Ever Meat Loaf in Reminisce Extra February 1993, p47

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Reviews forBest-Ever Meat Loaf

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MY REVIEW
Lynda1111 User ID: 6101406 286476
Reviewed Apr. 10, 2018

"Very good. Love the cheese & carrot in this. I did reduce brown sugar to 2 tbsp (sugar restricted diet), but this is a deliciouse meatloaf."

MY REVIEW
llmarkov User ID: 5844847 286416
Reviewed Apr. 9, 2018

"I make this meatloaf all the time and it really is the best ever!! I use panko bread crumbs and add some ketchup and mustard when I add the meat. And I use ketchup and mustard as the topping instead of the mixture the recipe calls for also. Oh, and I always cook up the onions in a pan with some garlic before I add it to the mix because I read some other reviews that said the onions did it cook well inside the meatloaf."

MY REVIEW
Michelle D User ID: 4651271 286278
Reviewed Apr. 7, 2018

"This has been my go to meatloaf recipe for close to 17 years. My Aunt gave the recipe to me when I got married. It is always moist and flavorful. Best-Ever Meatloaf is a great name for this meatloaf."

MY REVIEW
603linda User ID: 819056 285047
Reviewed Mar. 13, 2018

"I wish people would read recipes correctly before making judgments that ."

MY REVIEW
climbergirl User ID: 6556579 248640
Reviewed Feb. 14, 2018

"This was pretty good. I'll make it again with some modifications. Mainly, my husband and I both thought the sauce was way too sweet. Next time, I'll cut it by at least half. I also added a couple cloves of garlic.

ETA: I have since made it again. I didn't have tomato sauce and used barbecue sauce with mustard mixed again. Much better than the original sauce!"

MY REVIEW
vsmith8403 User ID: 8575215 283585
Reviewed Feb. 11, 2018

"This meatloaf was amazing! I really enjoy all the ingredients added to the meat, I did add celery to the carrots and onion and it was great. I also added a little bbq sauce and worchestorshire sauce to the meat while mixing it. My only thing I’d do a little different next time is not make the sauce so sweet. I think the brown sugar was way to much, so next time I’ll add less. Just personal preference. My kids loved it though! Had no problems with my meat staying together. And it was great the next day too! I think this would make a good meatball too. I may try it one of these days."

MY REVIEW
charla User ID: 9220091 282680
Reviewed Jan. 26, 2018

"Turned out perfect but I have had better in the flavor department."

MY REVIEW
Psalm127-3 User ID: 7749892 282301
Reviewed Jan. 18, 2018

"I am going to make this even following Rhoni's post from several months ago. I don't see sweet additives othen than topping, and my optional ingred will be thyme. made meatballs today so won't make this for prob a week from now. will report after making/eating. tnx for posting recipe"

MY REVIEW
Rhoni347 User ID: 6294550 265958
Reviewed May. 14, 2017

"I couldn't get my meat loaf to really stay solidified, which was frustrating. I had even added an extra piece of bread since it seemed there was too much liquid that wouldn't fully absorb into the 2 slices of bread recommended in the recipe. Also, the loaf pan size recommended was too small, I couldn't add the topping on it without it leaking out over the sides - I had to put a sheet pan under it to catch the drippings. If it tasted good even with these recipe flaws, I would have just made notes for next time, but it also did not taste good - I felt the parsley and basil were too strongly flavored for this which I realize it said they were optional, but I don't feel those flavors suited the recipe. All in all, it needed more flavoring, maybe if it was cooked in a bigger loaf pan next time it would have come out better."

MY REVIEW
zookeeperk User ID: 819663 264010
Reviewed Mar. 28, 2017

"Never any leftovers!"

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