This recipe for the finest meatloaf ever stands up to its moniker and is my personal favorite. Give it a try and you’ll see.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
Ingredients
- 2 large eggs
- ⅔ cup milk
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- 3 slices bread, crumbled
- 1 ½ pounds ground beef
- 1 onion, chopped
- 1 cup shredded Cheddar cheese
- ½ cup shredded carrot
- ¼ cup brown sugar
- ¼ cup ketchup
- 1 tablespoon prepared yellow mustard
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9×5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over the meat mixture.
- Bake in the preheated oven until no longer pink in the center, 60 to 75 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 10 g |
| Sodium | 1227 mg |
| Sugars | 14 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
So easy and so good !
Easy and very tasty.
Moist And delicious! Made into individual loaves and took 1/2 the cooking time. Also made on the bbq! Will make again!
This is our go-to meatloaf recipe. Everyone in our family loves it! Make sure you use finely shredded carrots so that they cook through. I found that the onion wasn’t cooked by the time the meat was done so I now use 2 tablespoons of dried onions instead. Doubling the sauce recipe, as others suggested, is perfect! We LOVE this recipe!
Very bland and loose. I can never remember my mother’s meat loaf recipe so I often use this one but it doesn’t turn out for me.
Substituted 1 t garlic salt for the regular salt. I also use GF panko instead of bread. Doubled the sauce. It’s my go to meatloaf recipe.
We made it and it was very good. Kids ate it. I omitted the cheese. I would Chop the onion fine next time. Also added a TBSP of garlic powder and two cloves of garlic minced. My wife is from Poland, and they have a version of this, but it has less onion. Fresh parsley and chopped paprika. Sometimes they the mixture is made into large patties and pan fried…
Did not have the carrots. Added 1/4 pound of cherizo. Excellent flavor.
I keep looking for the best meatloaf recipe. Following the directions exactly, this wasn’t it. I couldn’t tell what, if any difference the cheese made. The onions and carrots were still crunchy after cooking for 75 minutes (the meatloaf reached 165 degrees) and the onions were overpowering, taste-wise. On the plus side, it is a very moist meatloaf, and using soaked bread instead of bread crumbs gave it a nice texture, even with gluten-free bread.
I had to cut the recipe in half but it was very good. Adding cheddar cheese made a difference in taste. I dont like sweet so much so I left out the brown sugar. Just a bit of mustard mixed with ketchup. It took 25 min for half a meatloaf.
I’ve always put oatmeal in my meatloaf but I followed the recipe to a T (thought I didn’t have any carrots on hand so left them out) and it turned out sensational. I used some sourdough bread I had on hand and it gave it such a great flavor. I highly recommend this great dish!
I really liked it, but the kids could not get over having carrots in their meatloaf. It often comes up at meal time especially when other guest are present. Can you believe momma puts carrots in meatloaf and they think its halairous.
The recipe was very close to my normal one. Except I use one pound each of lean ground beef and breakfast sausage. Opted not to put cheese in it. Always is a favorite at the table with everyone! Im a farm boy and use farm raised beef and pork.
I’ve made meatloaf for my family many times and they never liked it – until now. This recipe is a keeper. Very moist and leftovers are delicious!
The best meatloaf I’ve ever eaten! I added a bit of a South Texas spin the second time and it was just drool worthy.
I also cooked it in cast iron (that’s all I had!) It turned out great. Best meatloaf I’ve ever made or eaten!
I have made meatloaf in the past but wanted to try something new so I tried this recipe for my b.f and me and he can’t get enough of this one. It was moist, held together unlike mine lol and we will be making it again real soon. Thank you for the recipe
I liked it but I think I’d like it more with a little less salt.
It was very good. Used 12 grain bread and cottage cheese not cheddar also cooked it in cast iron in the oven for a extra crust factor.
This meatloaf has been in my recipe files for many years. I had forgotten about it for some time but when I noticed ground beef at a good price today I thought of it right away. Instead of baking in a loaf pan, I divided the mixture in two and formed free form oval shaped meatloaves on a foil lined sheet pan. I put a lengthwise dent in the middle of each one to hold any extra topping that I didn’t spread on other parts of the surface. Turned out great. I like this method as it provides a lot of surface area for the topping and for browning. Great with garlic mashed potatoes and steamed vegetables.
This was so easy to make and the taste was simply delicious !! I used two pounds beef and it came out great.