⅔ cup milk
3 slices bread, torn
½ cup chopped onion
½ cup grated carrot
1 cup (4 ounces) shredded cheddar or part-skim mozzarella cheese
1 Tbsp minced fresh parsley or 1 teaspoon dried parsley
1 tsp dried basil, thyme or sage, optional
1 tsp salt
¼ tsp pepper
1 ½ lb lean ground beef
½ cup tomato sauce
½ cup packed brown sugar
1 tsp prepared mustard
1. In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
2. Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes.
3. Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.
article courtesy of KitchenDaily.com