Traditional Meat Loaf

This recipe is from a Taste of Home magazine. It's good, however, I felt it had too much onion. I'll put less in next time. Other than that, I liked it.

6 servings, Prep 15 min, Bake 1 hour + standing

1 egg, beaten
2/3 cup milk
3 slices bread, crumbled
1 cup (4 oz) shredded cheddar cheese
1 medium onion, chopped
1/2 cup finely shredded carrot
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds ground beef
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon prepared mustard

In a large bowl, combine the first eight ingredients. Crumble beef over mixtures and mix well. [I like to do this in a gallon-sized ziploc bag for less mess.] Shape into a loaf. Place in a greased 9-in. x 5-in. x 3-in. loaf pan.

In a small bowl, combine the brown sugar, ketchup, and mustard; spread over loaf. Bake at 350 for 60-75 minutes or until no pink remains and a meat thermometer reads 160. Drain. Let stand for 10 minutes before slicing.