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Traditional Meatloaf

Okay, Here it is! The meatloaf recipe that finally meets Chris’ definition of good meatloaf.

1 egg, lightly beaten
2/3 cup milk
3 slices bread, crumbled
1 cup (4 ounces) shredded cheddar cheese
1 medium onion, chopped
1/2 cup finely shredded carrot
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds ground beef
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon prepared mustard

In a large bowl, combine the first eight ingredients. Crumble beef over the mixture and mix well. Shape into a loaf. Place in a greased 9-in. x 5-in. x 3 – in. loaf pan.

In a small bowl, combine the brown sugar, ketchup, and mustard; spread over loaf. Bake at 350 degrees for 60-75 minutes or until no pink remains and a meat thermometer reads 160 degrees. Drain. Let stand for 10 minutes before slicing. Yield 6 servings.

***I must note that I made a few changes to this recipe. I didn’t have any bread thawed, so I used plain bread crumbs about 1/2 cup. Instead of a loaf pan, I just formed the meat into a loose “loaf” shape in a 9×13 baking dish. Also, I doubled the recipe and used ground turkey for half the meat. Note that if you do this, you may have to cook the loaf a little longer, as poultry should read 180 degrees on a meat thermometer.


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