Name: Glazed Meat Loaf
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 2 large eggs, beaten -; 2/3 cup 2% milk -; 1-1/2 cups shredded cheddar cheese -; 1 cup crushed saltines (about 30 crackers) -; 1 cup finely shredded carrots -; 1/2 cup finely chopped onion -; 1/2 teaspoon salt -; 1/4 teaspoon garlic powder -; 1/4 teaspoon pepper -; 2 pounds lean ground beef -; 1/2 cup packed brown sugar -; 1/2 cup ketchup -; 2 tablespoons Dijon mustard -; Minced fresh parsley, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Glazed Meat Loaf

1. 2 large eggs, beaten -

2. 2/3 cup 2% milk -

3. 1-1/2 cups shredded cheddar cheese -

4. 1 cup crushed saltines (about 30 crackers) -

5. 1 cup finely shredded carrots -

6. 1/2 cup finely chopped onion -

7. 1/2 teaspoon salt -

8. 1/4 teaspoon garlic powder -

9. 1/4 teaspoon pepper -

10. 2 pounds lean ground beef -

11. 1/2 cup packed brown sugar -

12. 1/2 cup ketchup -

13. 2 tablespoons Dijon mustard -

14. Minced fresh parsley, optional -

How to cook deliciously - Glazed Meat Loaf

1. Stage

Preheat the oven to 350°F. In a large bowl, combine the beaten eggs, milk, cheddar cheese, saltines, carrots, onion, salt, garlic powder and pepper. Crumble the beef over the mixture, and mix lightly but thoroughly.

2. Stage

Shape the meat loaf mixture into a loaf. Place it in a greased 13x9-inch baking dish. Bake, uncovered, for 50 minutes. Editor’s Tip: Using a baking sheet or 13x9-inch baking dish creates a rustic, hand-shaped meat loaf with crispy edges. If you use a loaf pan instead, baking times may vary. The pan will trap moisture inside, steaming the loaf instead of crisping it up.

3. Stage

In a small saucepan, bring the brown sugar, ketchup and Dijon mustard to a boil. Reduce the heat. Simmer, uncovered, for three to five minutes, until heated through. Editor’s Tip: If you love sauce, make extra to serve on the side. This meat loaf glaze also tastes incredible drizzled over rice or mashed potatoes.

4. Stage

Spoon the glaze over the meat loaf. Bake for 10 to 15 minutes, until meat is no longer pink and a thermometer inserted into the thickest portion of the loaf reads 160°. Carefully drain any excess grease from baking dish. Let the meat loaf stand for 10 minutes. Slice the loaf, and if desired, top with minced fresh parsley. Editor’s Tip: Don’t skip the resting step! Resting allows the juices to redistribute and helps the loaf stay together so it won’t fall apart while slicing. Try using a serrated knife if you have trouble cutting the loaf without squishing it.