Moist Meat Loaves Recipe

5 3 4
Moist Meat Loaves Recipe
Moist Meat Loaves Recipe photo by Taste of Home
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Moist Meat Loaves Recipe

Read Reviews
5 3 4
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. Bake: 1-1/4 hours
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. Bake: 1-1/4 hours

Ingredients

  • 8 large eggs, lightly beaten
  • 2-2/3 cups whole milk
  • 6 cups 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 9x5-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 thermometer reads 160°.
To use frozen meat loaf: Thaw in the refrigerator overnight. Remove 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 thermometer reads 160°. Yield: 4 loaves (6 servings each).
Originally published as Moist Meat Loaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p210

Nutritional Facts

1 each: 458 calories, 23g fat (12g saturated fat), 196mg cholesterol, 1258mg sodium, 23g carbohydrate (14g sugars, 1g fiber), 39g protein.

  • 8 large eggs, lightly beaten
  • 2-2/3 cups whole milk
  • 6 cups 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
  1. 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 9x5-in. loaf pans.
  2. 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 thermometer reads 160°.
  3. To use frozen meat loaf: Thaw in the refrigerator overnight. Remove 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 thermometer reads 160°. Yield: 4 loaves (6 servings each).
Originally published as Moist Meat Loaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p210

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Reviews forMoist Meat Loaves

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testreg_264 User ID: 6663944 176103
Reviewed Apr. 26, 2012

"test"

MY REVIEW
mre73 User ID: 6427347 164803
Reviewed Jan. 4, 2012

"This is an awesome tasting recipe;moist,firm,perfectly seasoned and easy to make.

I adjusted the recipe to make a single test loaf. Next time I'll use the full recipe and freeze the extra loaves."

MY REVIEW
ssmith604 User ID: 4905785 177725
Reviewed Jun. 26, 2011

"My kids LOVE this recipe! They request it time and time again to have at home and to take back to college with them."

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