I’m having such a fun and productive weekend! In addition to reading, crocheting, and making 50+ Christmas cards (post coming soon)…it was time to stock up the freezer with another batch of meatloaf. I thought I’d share this recipe, which is a hybrid I developed a couple years ago from so many recipes I’ve seen that appealed to me. I usually make a double-double batch (quadruple batch) and freeze/vacuum seal them in 1lb foil loaf pans. There are a few reasons why I do that:
- It doesn’t take all that much longer to make a quadruple batch than to make just one.
- A double batch works up nicely in my 10 qt mixing bowls, so putting together 2 side-by-side is perfect.
- One can of the bread crumbs happens to perfectly make 4 batches.
- It all fits on two cookie sheets into my oven all at once.