Yields 4 loaves (6 servings each)
8 eggs, lightly beaten
2-2/3 cups milk
6 cups (24 ounces) shredded Cheddar cheese
12 slices bread (white or wheat), cubed
2 large onions, finely chopped
2 cups shredded carrots
7-1/2 teaspoons salt
1 teaspoon pepper
8 pounds lean ground beef (90% lean)
ADDITIONAL INGREDIENTS (FOR EACH MEAT LOAF):
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon prepared mustard
1. Preheat oven to 350°F.
2. In two very large bowls, combine the eggs, milk, cheese, bread, onions, carrots, salt and pepper. Crumble beef over mixture and mix well. Pat into four ungreased 9×5-inch loaf pans.
3. Cover and freeze two meat loaves for up to 3 months. Bake the remaining loaves, uncovered, for 1 hour. Combine the brown sugar, ketchup and mustard; spread over loaves. Bake 15-20 minutes longer or until no pink remains and a meat thermometer reads 160°.
TO USE FROZEN MEAT LOAVES: Thaw in the refrigerator overnight. Remove from the refrigerator for 30 minutes before baking. Bake, uncovered, at 350° for 1 hour. Combine the brown sugar, ketchup and mustard; spread over loaves. Bake 30-35 minutes longer or until no pink remains and a meat thermometer reads 160°.
Recipe taken from Taste of Home, Fall Freezer Meals, October 2010