Best-Ever Meatloaf

 This recipe originates from the Vancouver Sun a long time ago with slight changes.  Comfort food!

·        2 medium eggs
·        2/3 cup (150 mL) milk
·        1 tsp (5 mL) salt
·        ¼ tsp (1 mL) pepper
·        3 slices fresh bread, crumbled
·        1 onion, chopped finely
·        ½ cup (125 mL) shredded raw carrot
·        1 cup (250 mL) shredded cheddar cheese
·        1 ½ lbs (750 g) ground beef
·        3 tbsp brown sugar
·        ¼ cup (50 mL) ketchup
·        ¼  tsp (1 mL) nutmeg
·        1 tsp (5 mL) dry mustard

Put eggs into a large mixing bowl; beat lightly with fork.  Add milk, salt, pepper and crumbled bread; beat until bread disintegrates.  Add onion, carrot, cheese, and beef, mixing well.

Pack meat mixture into a 9x5-inch (23 x 12.5 cm) loaf pan.  Combine sugar, ketchup, nutmeg, and mustard; spread over loaf.

Bake at 350 ˚F (180 ˚C), one hour.  Let stand for 10 minutes.  Remove from pan.  Serve hot or cold. 

This loaf freezes well before or after baking.