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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (252g) Recipe makes 6 servings |
||
| Calories 400 | ||
| Calories from Fat 147 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.4g | 25% | |
| Saturated Fat 7.8g | 39% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 160mg | 53% | |
| Sodium 828mg | 34% | |
| Potassium 683mg | 19% | |
| Total Carbohydrate 29.7g | 9% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 20.3g | ||
| Protein 32.7g | 65% | |
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Ingredients
- 2 eggs
- 2/3 cup milk
- 3 slices bread, torn into pieces
- 1/2 cup onion, chopped
- 1/2 cup carrot, grated
- 1 cup cheddar cheese, shredded (4 ounces) or mozzarella cheese
- 1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 teaspoon basil (optional) or thyme (optional) or sage (optional)
- 1/4 teaspoon pepper
- 1 1/2 lbs lean beef, ground
TOPPING
- 1/2 cup brown sugar, packed
- 1/2 cup tomato sauce
- 1 teaspoon mustard
Directions
1
In a large bowl, beat eggs.2
Add milk and bread; let stand a few minutes or until the bread absorbs the liquid.3
Stir in the onion, carrot, cheese, herbs and seasonings.4
Add beef; mix well.5
In a shallow baking pan, shape beef mixture into a 7 1/2 inches x 3 1/2-in. x 2 1/2-in. loaf.6
Bake at 350 degrees for 45 minutes.7
Meanwhile, combine topping ingredients. Spoon some of the topping over meat loaf.8
Bake for about 30 minutes longer or until no pink remains, occasionally spooning some of the remaining topping over loaf.9
Let stand 10 minutes before serving.
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- Course > Main Dish
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Seasonal > Winter
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #360698
On Feb 4, 2009
Sorry but this came out a soggy mess, followed the directions to the tee! What did I do wrong??
From: Watkinslady30
On Dec 16, 2008
This was pretty good meatloaf. I will be making it again in the future. I used 1/2 ground turkey and 1/2 ground beef chuck. I used a 5 ounce can of skimmed evaporated milk to substitute for the milk. I used sage in mine. I bake my meatloaf on a rimmed cookie sheet on top of a couple slices of bread to absorb grease. Meatloaf which bakes in a puddle of grease is just not very tasty. I will use only a 1/4 cup of brown sugar for the topping next time. I had to bake it for about 15 minutes longer than what the recipe called for. I used a meat thermometer to be sure it is done. Overall, it was a pretty good meatloaf and the leftovers made great sandwiches.
From: jamessantacroce
On Dec 7, 2001
My Wife and helper, with 60 years cooking experiance, added a glove of crushed garlic, used a teaspoon of both thyme and basil, changed the topping to 1/4 cup brown sugar and (1) cup of tomato sauce. Absolutly the best meatloaf I have ever tasted and my wife will replace her old tried a true recipe with this one. GREAT! ..Jim
From: Milla
On Nov 20, 2001
this was some stunning meatloaf. i omitted the cheese from this recipe, but it still came out flavorful, moist and yummy.
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