Moist Meat Loaves

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