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Best-Ever Meat Loaf |
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Serves: 6
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Best-Ever Meat Loaf recipe on the web!!
The combination of onion, carrot, parsley and cheese--plus the tomato-mustard topping--makes this meat loaf unusually colorful.
Anna Baker, Blaine, Washington
_ eggs
___ cup milk
_ slices bread, torn into pieces
___ cup chopped onions
___ cup grated carrots
_ cup (4 ounces) shredded cheddar cheese or mozzarella cheese
_ tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
_ teaspoon salt
_ teaspoon dried basil, thyme or sage, optional
___ teaspoon pepper
_-1/2 pounds lean ground beef
TOPPING:
___ cup tomato sauce
___ cup packed brown sugar
_ teaspoon prepared dry mustard
In a large bowl, beat eggs. Add milk and bread; let stand a few minutes or until the bread absorbs the liquid. Stir in the onion, carrot, cheese, herbs and seasonings. Add beef; mix well. In a shallow baking pan, shape beef mixture into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf. Bake at 350° for 45 minutes. Meanwhile, combine topping ingredients. Spoon some of the topping over meat loaf. Bake for about 30 minutes longer or until no pink remains, occasionally spooning some of the remaining topping over loaf. Let stand 10 minutes before serving.
© Copyright Reiman Publications, 1993-1997
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