Best Ever MeatloafPrint Print Without Images
This recipe from MEI’s Ladies Auxiliary 1983 Cookery Carousel is still my favorite meatloaf recipe, basic but so flavourful. The key to a great texture that’s not tough and dry is the added carrot and cheese, and taking care not to overmix it. Using your hands is the quickest and most efficient way but if you’re squeamish, a wooden spoon works well too!
⅔ cup milk
2 teaspoon salt
½ teaspoon pepper
3 slices bread, crumbled
1 small onion, chopped
½ cup shredded carrot
1 cup grated cheddar cheese
1 ½ lbs Lepp’s ground beef or ground chuck
¼ cup ketchup
¼ cup brown sugar
1 tablespoon yellow mustard
Or a BBQ sauce of your choice. I love House of Q’s Slow Smoke Gold mixed with a tablespoon of brown sugar.
Break eggs into large mixing bowl and beat lightly with a fork. Add milk, salt and pepper and crumbled bread. Let soak and beat slightly. Add onion, carrot, cheese and beef.
Char’s lazy way – Cut onion into large chunks and pulse in food processor until chopped into small dice. Add eggs, milk, bread, salt and pepper and pulse a few times until mixed, let sit for 3-4 minutes to allow the bread to soak up the liquid.
Place shredded carrot, grated cheese and ground beef in a bowl, add rest of ingredients and mix just enough to make sure all ingredients are evenly incorporated. You don’t want to overmix it as it will get tough, using your hands in the easiest and quickest way!
Ditch the loaf pan, and shape it free form onto a parchment paper lined sheet. I like a large circle in an 8 inch pie plate or football shape on a small pan. You could also divide mixture in half or quarters and shape into smaller loaves, check for doneness after 45 minutes.
Mix topping and spread on meatloaf before baking.
Bake in 350 degree oven for 1 ¼ hours or until meat thermometer registers 160 degrees.
Recipe courtesy of Evelyn Peters, MEI’s Cookery Carousel.