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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 24 |
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When a lady from our church served this at her son's birthday party, I just had to have the recipe! Now it's the only meat loaf I make. It's great for potlucks.Jenny Ingraham, Karlstad, Minnesota Ingredients:
8 eggs, lightly beaten |
2-2/3 cups milk |
6 cups (24 ounces) shredded cheddar cheese |
12 slices white bread, cubed |
2 large onions, finely chopped |
2 cups shredded carrots |
7-1/2 teaspoons salt |
1 teaspoon pepper |
8 pounds ground beef |
additional ingredients (for each meat loaf): |
1/4 cup packed brown sugar |
1/4 cup ketchup |
1 tablespoon prepared mustard |
Directions:
1. In two very large bowls, combine the eggs, milk, cheese, bread, onions, carrots, salt and pepper. Crumble beef over mixture and mix well. Pat into four ungreased 9-in. x 5-in. loaf pans.
2. Cover and freeze three meat loaves for up to 3 months. Bake the remaining loaf, uncovered, at 350° for 1 hour. Combine the brown sugar, ketchup and mustard; spread over loaf. Bake 15-20 minutes longer or until no pink remains and a meat thermometer reads 160°.
3. To use frozen meat loaf: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour. Combine the brown sugar, ketchup and mustard; spread over loaf. Bake 30-35 minutes longer or until no pink remains and a meat thermometer reads 160°. Yield: 4 loaves (6 servings each).
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