Save on Pinterest

Moist Meat Loaves

Total Time

Prep: 40 min. Bake: 1-1/4 hours

Makes

4 loaves (6 servings each)

When a lady from our church served this at her son's birthday party, I just had to have the recipe! Now it's the only meat loaf I make. It's great for potlucks.—Jenny Ingraham, Karlstad, Minnesota
Moist Meat Loaves Recipe photo by Taste of Home

Ingredients

  • 8 large eggs, lightly beaten
  • 2-2/3 cups whole milk
  • 6 cups shredded cheddar cheese
  • 12 slices white bread, cubed
  • 2 large onions, finely chopped
  • 2 cups shredded carrots
  • 7-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 8 pounds lean ground beef (90% lean)
  • ADDITIONAL INGREDIENTS (for each meat loaf):
  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon prepared mustard

Directions

  1. In two very large bowls, combine the eggs, milk, cheese, bread, onions, carrots, salt and pepper. Crumble beef over mixture and mix well. Pat into four ungreased 9x5-in. loaf pans.
  2. Cover and freeze three meat loaves for up to 3 months. Bake the remaining loaf, uncovered, at 350° for 1 hour. Combine the brown sugar, ketchup and mustard; spread over loaf. Bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°.
  3. To use frozen meat loaf: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour. Combine the brown sugar, ketchup and mustard; spread over loaf. Bake 30-35 minutes longer or until no pink remains and a thermometer reads 160°.

Recommended Video