- 1½ pounds ground beef
- ¾ cup finely chopped yellow onion
- 2/3 cup AE Milk (any variety)
- ½ cup shredded carrots
- ½ cup shredded American cheese
- 3 slices stale bread, torn into pieces
- 2 eggs, beaten
- ¼ cup catsup
- ¼ cup packed brown sugar
- 1 tablespoon dry mustard
Preheat the oven to 350°F. Lightly spray a 8½ x 4½-inch loaf pan with nonstick spray; set aside. In a large mixing bowl, combine the ground beef, onion, milk, carrots, cheese, bread pieces and eggs. Mix with your hands until well blended, then shape the mixture in the prepared loaf pan. With a table knife, score a dent down the center of the meatloaf.
In a bowl, combine the sauce ingredients and pour over the dent in the meatloaf. Bake for 50 to 60 minutes or until the internal temperature of the meatloaf reads 170°F on an instant-read thermometer. Let the meatloaf stand for 10 minutes before slicing and serving.
Makes 6 servings
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