2 large eggs 2/3 cup whole milk 3 slices bread, torn 1/2 cup chopped onion 1/2 cup grated carrot 1 cup shredded cheddar or part-skim mozzarella cheese 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley 1 teaspoon dried basil, thyme or sage, optional 1 teaspoon salt 1/4 teaspoon pepper 1-1/2 pounds lean ground beef TOPPING: 1/2 cup tomato sauce 1/2 cup packed brown sugar 1 teaspoon prepared mustard

In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well. Shape into a 7-1/2x3-1/2x2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes. Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.