Best Ever Meatloaf

photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Kathy photo by Kathy
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
1hr 45mins




  • In a large bowl, beat eggs.
  • Add milk and bread; let stand a few minutes or until the bread absorbs the liquid.
  • Stir in the onion, carrot, cheese, herbs and seasonings.
  • Add beef; mix well.
  • In a shallow baking pan, shape beef mixture into a 7 1/2 inches x 3 1/2-in. x 2 1/2-in. loaf.
  • Bake at 350 degrees for 45 minutes.
  • Meanwhile, combine topping ingredients. Spoon some of the topping over meat loaf.
  • Bake for about 30 minutes longer or until no pink remains, occasionally spooning some of the remaining topping over loaf.
  • Let stand 10 minutes before serving.

Questions & Replies

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  1. jamessantacroce
    My Wife and helper, with 60 years cooking experiance, added a glove of crushed garlic, used a teaspoon of both thyme and basil, changed the topping to 1/4 cup brown sugar and (1) cup of tomato sauce. Absolutly the best meatloaf I have ever tasted and my wife will replace her old tried a true recipe with this one. GREAT! ..Jim
  2. Milla
    this was some stunning meatloaf. i omitted the cheese from this recipe, but it still came out flavorful, moist and yummy.
  3. Kathy
    Add me to the list of reviewers who loved this recipe. Flavorful and moist - fantastic! The sauce was a bit sweet for our taste, and I will cut the brown sugar in half the next time. I made this meatloaf as a Halloween dinner. I used a hand-shaped mold then inverted the meatloaf onto a baking sheet. The fingernails were slices of onion. The wrist bone was a peeled onion, with enough layers removed so the "bone" was proportional to the hand. I topped the meatloaf with sauce, then added sliced provolone cheese to create a burned skin effect. To serve, I piped mashed cauliflower between the fingers and surrounding the hand. Totally gross, and so cool!
  4. DeliciousAsItLooks
    Excellent meatloaf! To make it guten-free, I subbed 1/2 cup quinoa flakes for the bread slices (could also use quick oats). Love the addition of carrots and cheese. Hubby loves meatloaf and he gave this 2 thumbs up!
  5. crystal dowling
    I found this meat loaf to be quite tasty, I was a little nervous about the carrots,but it made it sweeter than I have tasted in a meat loaf. The measurements were a little over it made a rather large loaf and took a lot longer to cook. I had to raise the temp to 400 to get it to cook at a faster rate. It also gave off a lot of liquid and I used extra lean meat. It made about eight servings and all together was a good meat loaf. I would defintely make it again.


  1. Erin Brienza
    Well named - it truly is the best ever. I altered the recipe slightly, however, substituting 1/2 of the ground beef with ground turkey to make it a bit leaner. If you have your choice of the optional spices I recommend fresh sage and fresh Italian parsley.
  2. AnnieS
    Yum. I "healthied" it up by changing to ground turkey and using oatmeal instead of the bread. But the topping and the carrots bring out a sweetness. Makes the house smell great.
  3. twinmom99
    I actually thought this meatloaf was tasteless and dry. I changed the topping to have ketchup instead of tomato sauce. The topping was great. Don't know what I did wrong that everyone else loved it.
  4. Joy in Kansas
    I used some of all the dried spice's and some garlic also. I changed some of the ingredient's in the topping I used ketchup instead of the tomatoe sauce and added some liquid smoke. Great tasting meatloaf, I think it must be the carrots that keep it moist. Thank's for a great recipe.



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