Meatloaf is supposed to be dry and tasteless, right? Well, that’s what I thought until I realized soaking the bread in milk and using a mix of three meats kept it from getting too dried out.
And let me tell you about the sauce. It’s finger-licking good. Like the kind of sauce you’d have over ribs. It makes this meatloaf next level!
Matilda had three servings of it, as did Trevor and I. Amelia ate none… you win some, you lose some.
The Best Meatloaf Ever
- 2 large eggs
- 2/3 cup milk (any kind)
- 3 slices whole-wheat bread, torn Into small pieces
- 1 small onion, chopped
- 1/2 cup carrot, grated
- 1 cup mozzarella cheese, shredded
- 1 tablespoon fresh parsley, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds ground beef, veal and pork mixture (meatball meat mix)
- 1/2 cup (homemade) tomato sauce
- 1/2 cup packed brown sugar
- 1 teaspoon mustard
- Preheat oven to 350 degrees.
- In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed.
- Stir in the onion, carrot, cheese and seasonings.
- Crumble beef over mixture and mix well.
- Shape into a loaf in a shallow baking pan. Bake, uncovered, for 45 minutes.
- Combine the sauce, sugar and mustard and spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160 degrees, occasionally spooning remaining sauce mixture over loaf.
- Let stand 10 minutes before serving. Enjoy!