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.
We ALWAYS have meatloaf in the freezer. One loaf is the perfect size for my husband and I to share for a meal, so I just throw one in the fridge the day before we want it to that, and it’s an easy weeknight meal. And when I’m traveling on a business trip, I know he has some “homecooked” food while I’m away (in addition to always having single serving “meat hash” and other easy meals).
Today’s batch is in its final minutes in the oven. It smells sooo yummy in the house.
And now for the recipe (this is a single batch recipe – so multiply times 4 if you’re doing a double-double batch like I do).
Ingredients for the meatloaf:
- 2 lbs ground beef
- 1 egg
- 1/2 large sweet onion, chopped
- 2 cloves of garlic, finely chopped
- 1 cup milk
- 1 cup dried bread crumbs, Italian flavored
- 1/8 cup Worcestershire sauce
- 1/4 cup ketchup
Ingredients for the sauce on top:
- 1 cup ketchup
- 1 tbsp Worcestire sauce
- 1/2 tbsp dried mustard
- 2 tbsp brown sugar
- Preheat oven to 350.
- Precook the onions and garlic on the stove with a little bit of olive oil and salt. I cooked them until they were soft.
- Mix all of the ingredients for the meatloaf and split it between two small loaf pans.
- Mix the ingredients for the sauce on top and spread over the two loaves.
- Cover and cook for 1 hour. (While not required, I do think that helped to keep it moist)
- At this point I poured off some of the fat/oil that accumulated in the pan from the beef.
- Uncover and put back in the oven for another 15-20 minutes. (Check for done-ness with a meat thermometer.)
If you plan on making a big batch to freeze off, here are the steps I’ll follow:
- Let the meatloaf cool for an hour or so.
- Cover each loaf with plastic wrap – very tightly down on the sauce, tucked inside the pan. This helps to keep out any air and minimizes the potential for freezer burn.
- Leaving them on the baking sheets, put them in the freezer over night.
- Once frozen, I put each loaf in a vacuum seal bag and seal it up. You want to freeze them individually first so they are hard and don’t squish when you vacuum seal them.
Do you have a favorite meat loaf recipe? Please share it! While we REALLY love this recipe, I’m always open to tweaking it and trying new things! And if you make this one, let me know what you think!