Glazed Meat Loaf ~ by Caroline

Our family is very thankful to have fresh-off-the-farm ground beef.  And since it is relatively inexpensive to feed to our large family and easy to use, we seem to use it quite a bit! We like this meatloaf recipe, as it is very tasty and has a vegetable hidden in it!  It is also handy on busy days to make it early, refrigerate, and then cook just before dinner.  Then, if there are any leftovers, it makes for great meatloaf sandwiches the next day!

2 eggs, beaten
2/3 c. milk
1 1/2 cups (6 oz.) shredded cheddar cheese
1 c. crushed saltines (about 30 crackers)
1 c. finely shredded carrots (we use our mini food processor)
1/2 c. finely chopped onion
1/2 tsp, salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 pounds lean ground beef

Glaze
1/2 c. packed brown sugar
1/2 c. ketchup
2 TB Dijon mustard

In a large bowl, combine the eggs, milk, cheese, saltines, carrots, onion, salt, garlic powder and pepper.  Crumble beef over mixture and mix well.  Shape into a loaf.  Place in greased 13 X 9 in. baking dish.  Bake, uncovered, at 350 degrees for approximately 30 minutes.

For glaze, in a small saucepan, bring the brown sugar, ketchup and mustard to a boil.  Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through.  Spoon over meat loaf.  Bake 10-15 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees.  Drain; let stand for 10 minutes before slicing.  Makes approximately 12 servings. 

Source:  Taste of Home magazine