Freezer-Friendly Mealoaf

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.

meatloaf_plated

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

Mise en place

  • Beat eggs
  • Dice onion

(1)  Combine all loaf ingredients and form into loaf in a meatloaf pan.

meatloaf_combine

meatloaf_form

(2)  Combine topping ingredients and pour on top of loaf.

meatloaf_topping

(3)  If freezing, cover top with plastic wrap to remove air pockets.  Cover twice with foil.

meatloaf_plastic_wrap

meatloaf_foil

(4)  When ready to cook, thaw, and bake at 350 degrees for 45-60 minutes.

meatloaf_cooked

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