This best ever meatloaf recipe lives up to its name and is my favorite I have found. Try it and you will see.
The combination of onion, carrots, parsley and cheese makes this meat loaf really colorful. The recipe lends itself easily to being doubled or halved to suit the number you’re cooking for, and it freezes well, too. It’s the best meatloaf ever! —Anna Baker, Blaine, Washington
What is the Best Meat for Meatloaf?
You want to use ground beef that is 85% or 90% lean meat. Do not worry about using lean meat – the rest of the ingredients will keep your meatloaf moist and juicy. Avoid super lean meats.
I think the trick to good meatloaf is using lean ground beef. The problem with a lot of meatloaf recipes is that they call for ground beef with a high fat content. As the meatloaf cooks, the fat cooks out and makes a greasy mess. Not this recipe!
- 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
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