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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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THE COMBINATION of onion, carrots, parsley and cheeseplus the tomato-mustard toppingmakes this meat loaf unusually colorful. This is an attractive entree to serve, and it has a unique, unforgettable flavor. The recipe lends itself easily to being doubled or halved to suit the number you're cooking for, and it also freezes well! Ingredients:
2 eggs |
2/3 cup milk |
3 slices bread, torn |
1/2 cup chopped onion |
1/2 cup grated carrot |
1 cup (4 ounces) shredded cheddar or part-skim mozzarella cheese |
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley |
1 teaspoon dried basil, thyme or sage, optional |
1 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds ground beef |
topping: |
1/2 cup tomato sauce |
1/2 cup packed brown sugar |
1 teaspoon prepared mustard |
Directions:
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. Yield: 6 servings.
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