Ingredients
8 large eggs, lightly beaten2-2/3 cups whole milk6 cups shredded cheddar cheese12 slices white bread, cubed2 large onions, finely chopped2 cups shredded carrots7-1/2 teaspoons salt1 teaspoon pepper8 pounds lean ground beef (90% lean)ADDITIONAL INGREDIENTS (for each meat loaf):1/4 cup packed brown sugar1/4 cup ketchup1 tablespoon prepared mustard
Preparation
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 9x5-in. loaf pans.
Cover and freeze three meat loaves for up to 3 months. Bake the remaining loaf, uncovered, at 350° for 1 hour. Combine the brown sugar, ketchup and mustard; spread over loaf. Bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°.
To use frozen meat loaf: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour. Combine the brown sugar, ketchup and mustard; spread over loaf. Bake 30-35 minutes longer or until no pink remains and a thermometer reads 160°.
