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Home-Style Glazed Meat Loaf

Grated carrots and cheese add a hint of color to this down-home classic. If there are leftovers, we use them in meat loaf sandwiches the next day! —Sandy Etelamaki, Ishpeming, Michigan
  • Total Time
    Prep: 15 min. Bake: 1 hour + standing
  • Makes
    12 servings


  • 2 large eggs, beaten
  • 2/3 cup 2% milk
  • 1-1/2 cups 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 lean ground beef
  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 2 tablespoons Dijon mustard
  • Minced fresh parsley, optional


  • 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 13x9-in. baking dish. Bake, uncovered, at 350° for 50 minutes.
  • 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.
  • Bake 10-15 minutes longer or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before slicing. If desired, top with minced fresh parsley.
Nutrition Facts
1 slice: 266 calories, 12g fat (6g saturated fat), 100mg cholesterol, 494mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 20g protein.

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  • Robin
    Feb 3, 2021

    I made this other day and it came out delicious. I cooked it until it was 170 degrees then let it sit, that is the key to cutting it. Had leftovers yesterday and still delicious. Thx for the recipe!

  • Dar
    Jan 22, 2021

    Our family’s multigenerational favorite meatloaf recipe has been scrapped now in favor of this one! We’re keeping the

  • Holly
    Jan 18, 2021

    Excellent meatloaf! So yummy. Highly recommend. I crushed cornbread stuffing for the breadcrumbs. I also only had rustic shredded mixed cheese and worried that the shreds were too big to work well, but they were fine. Oh, and I had no milk but had 1/2 n 1/2 on hand and figured that would be OK...and it was!

  • Jim
    Jan 18, 2021

    No comment left

  • Robert
    Jan 17, 2021

    No comment left

  • Debglass11
    Jan 30, 2019

    Can't say enough about this meatloaf! Great flavor, moist and delicious! This will definitely be my go-to meatloaf from now on. I used Ritz crackers instead of Saltines and omitted the garlic powder - just a personal preference. I did add a bit of ketchup to the meatloaf mixture, in addition to the ketchup in the glaze. I baked the meatloaf with the glaze on it for about an hour and 15 minutes. Came out perfectly and we loved how the glaze carmelized on top. This one's definitely a winner!

  • skipperstrucking
    Feb 23, 2017

    Great Meat Loaf. Made exactly by the recipe instructions. Loved the sauce on top.

  • jravielli
    Apr 22, 2015

    Excellent meatloaf. Moist, sweet and tangy.

  • Incrediblehutch
    Jun 27, 2014

    Finally - a meatloaf my husband and children will eat! It's so delicious and moist. I halved the recipe and it still makes plenty. Thanks so much!

  • katlaydee3
    Nov 11, 2013

    This is a delicious meatloaf. I made 1/2 the recipe for a smaller loaf and it was perfect. I had no problems with it falling apart like others mentioned.