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The combination of onion, carrot, parsley and cheese--plus the tomato-mustard topping--makes this meat loaf unusually colorful.


2 eggs
2/3 cup milk
3 slices bread, torn into pieces
1/2 cup chopped onions
1/2 cup grated carrots
1 cup (4 ounces) shredded cheddar cheese or mozzarella cheese
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon salt
1 teaspoon dried basil, thyme or sage, optional
1/4 teaspoon pepper
1-1/2 pounds lean ground beef

TOPPING:
1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon prepared dry mustard


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-in. x 3-1/2-in. x 2-1/2-in. loaf. Bake at 350° 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.


Anna Baker, Blaine, Washington
© Copyright Reiman Publications, 1993-1997