Our Canada - - Foodforthought -


3 slices bread

1 large egg, lightly beaten

2/3 cup 2% milk 23

1 cup shred­ded ched­dar


1 medium onion, finely chopped

1/2 cup finely shred­ded car­rot

1 tsp salt

1/4 tsp pep­per

1/4 lbs ground beef


1/4 cup packed brown sugar

1/4 cup ketchup 14

1 tbsp pre­pared mus­tard

Prep Time: 15 min­utes Bake Time: 1 hour + stand­ing Yields: 6 serv­ings

1. Pre­heat oven to 350°F. Tear bread into 2-inch pieces and place in a blender. Cover and pulse to form coarse crumbs, then trans­fer to a large bowl. Stir in egg, milk, cheese, onion, car­rot, salt and pep­per. Add beef, then mix lightly but thor­oughly. Trans­fer to a greased 9x5-in. loaf pan.

2. In a small bowl, mix glaze in­gre­di­ents and spread over loaf. Bake 60-75 min­utes or un­til a ther­mome­ter reads 160°F. Let stand 10 min­utes be­fore slic­ing.

3. Freeze op­tion: Bake meat loaf with­out glaze. Se­curely wrap cooled meat loaf in plas­tic wrap and foil, then freeze. To use, par­tially thaw meat loaf in re­frig­er­a­tor overnight. Pre­pare and spread glaze over top, then re­heat on a greased shal­low bak­ing pan in a pre­heated 350°F oven un­til heated through and a ther­mome­ter in­serted in cen­tre reads 165°F.

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