| Yield | |
|---|---|
| Source | Loretta Tanouye |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | Loretta Tanouye |
| Prep time | 1 1⁄2 hours |
| 2 | Eggs (beatened) | |
| 2⁄3 | Cup | Milk |
| 2 | Teaspoon | Salt |
| 1⁄4 | Teaspoon | Ground Black Pepper |
| 3 | Bread Slices (cut into small cubes) | |
| 2⁄3 | Cup | Onion (finely chopped) |
| 2⁄3 | Cup | Carrots (shredded) |
| 1 1⁄2 | Cup | Cheddar Cheese (shredded) |
| 1 | Pound | Ground Beef |
| 1 | Pound | Ground Turkey |
| 3 | Tablespoon | Brown Sugar |
| 1 | Tablespoon | Mustard |
| 1⁄4 | Cup | Ketchup |
| 1 | Tablespoon | Worcestershire Sauce |
| 3 | Clove | Garlic (minced) |
1.Preheat oven to 350 degrees.In a large mixing bowl add egg, milk, salt, pepper, Worcestershire, and bread. Stir together until bread is all broken up.
2.Fold in onion, carrot, garlic, cheese, beef, and turkey mixing well until fully combined.
3.Using a 13 x 9 inch baking pan, spray inside with nonstick cooking spray. Add the mixture into the center of the pan and form into a loaf. Bake for 45 minutes.
4.Meanwhile, in a small bowl combine brown sugar, mustard, and ketchup. Take the meatloaf out of the oven and spread over the top. Continue to bake for an additional 15 minutes.