Moist Meat Loaves

12 ingredients
3 steps

Ingredients

  • 8 large eggs, lightly beaten
  • 2-2/3 cups whole milk
  • 6 cups 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 lean ground beef (90% lean)
  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon prepared mustard

Directions

  1. 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 9x5-in. loaf pans.
  2. 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 thermometer reads 160°.
  3. 3
    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 thermometer reads 160°.

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