A zippy simple meatloaf recipe that I consider the best meatloaf recipe ever! It’s a true family favorite that makes a great freezer meal for nights when you’re too busy to cook.
Secretly, today’s recipe has been published on ASP before…
This is actually one of the very first recipes I ever posted. It’s such a marvelous simple meatloaf recipe, and was buried so deep in my archives, I thought it deserved a photographic facelift. So I’m republishing my best meatloaf recipe today, on behalf of all you meatloaf-lovers out there.
Knock yourself out!
I’m a big proponent of doubling or tripling recipes when you cook, and freezing the extras for later meals.
We all have those days when we either run out of time to cook, or just don’t have the energy at the end of the day.
Storing meals allows you to have a homemade meal with essentially no work, on the day you need it.
It is also a money-saver, because you can buy meat and other ingredients in the economy size. You spend a little more up front, but save in the long run.
I like to cut the meatloaf mixture into equal portions to ensure they’re all the same size.
Sometimes when you wrap food to put it in the freezer, the aesthetic value is lost.
Food often doesn’t come out of the freezer looking like it did the day you put it in. Freezer bags get mashed up in the freezer and the items inside don’t come apart without looking horrid!
As mentioned last week, I have discovered if I flash freeze the items FIRST, then wrap them; they look a lot better the day I want to thaw and cook them.
Flash freezing works great for individually portioned meats, garlic-cheese breads, cookies and cupcakes, homemade pizza, and appetizers.
Our best meatloaf recipe is a great recipe for flash freezing because it makes 8 individual meatloaves–that’s 2 meals for my family. I bake 4 on the day I make them, and flash freeze 4 for later.
I used to not like meatloaf, but my husband and kids love it. So I came up with this simple meatloaf recipe, using half ground turkey (instead of pork or veal) and tons of pureed veggies.
It really lightens the meatloaf and suits my taste buds much more than heavy traditional meatloaf. I decided to make individually sized meatloaves, because they cook much faster than a large loaf.
And they’re cute.
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