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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Grated carrots and cheese add a hint of color and good taste to this nourishing, homey loaf. And my family always looks forward to meatloaf sandwiches the next day! âSandy Etelamaki, Ishpeming, Michigan Ingredients:
2 eggs, beaten |
2/3 cup milk |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1 cup crushed saltines (about 30 crackers) |
1 cup finely shredded carrots |
1/2 cup finely chopped onion |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
2 pounds ground beef |
1/2 cup packed brown sugar |
1/2 cup ketchup |
2 tablespoons dijon mustard |
Directions:
1. In a large bowl, combine the eggs, milk, cheese, saltines, carrots, onion, salt, garlic powder and pepper. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50 minutes.
2. For glaze, in a small saucepan, bring the brown sugar, ketchup and mustard to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through. Spoon over meat loaf.
3. Bake 10-15 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Drain; let stand for 10 minutes before slicing. Yield: 12 servings.
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