Beautiful woman cooking in the kitchen

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2 egg

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.

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