Meatloaf can be so incredibly easy to make and is, thankfully, a wonderful dish to prepare and freeze for later. This recipe is part of a lovely set that my mother-in-law gave me from their family’s archives, and it’s a valued connection to family that live so far away.
Yield: 1 meatloaf in traditional meatloaf pans OR 1.5 loaves in tinfoil meatloaf pans
These pictures are from a doubled recipe to yield 3 loaves to match the fact that meatloaf tins in our area are packaged in 3’s.
What I Used:
Loaf:
- 1 1/2 lb ground beef
- 1 cup milk
- 2 eggs
- 2/3 cup dry bread crumbs
- 1 small onion
- 1 tsp salt
- 1/8 tsp ground pepper
- 1/2 tsp sage (optional)
Topping
- 3 Tbsp packed brown sugar
- 1/4 tsp nutmeg
- 1 tsp dry mustard
- 1/4 cup ketchup
- Beat eggs
- Dice onion
(1) Combine all loaf ingredients and form into loaf in a meatloaf pan.
(2) Combine topping ingredients and pour on top of loaf.
(3) If freezing, cover top with plastic wrap to remove air pockets. Cover twice with foil.
(4) When ready to cook, thaw, and bake at 350 degrees for 45-60 minutes.
Leave a Reply