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.
Best Meatloaf Recipe (Mini Meatloaves)
Yield: 8 mini meatloaves
Prep Time:20 minutes
Cook Time:30 minutes
- 1 ½ cups seasoned bread crumbs
- 1 ½ tsp. salt
- ½ tsp. pepper
- ¼ tsp. cayenne
- 1 Tb. caraway seeds
- 1 tsp. dried thyme (1 Tb. fresh)
- ½ onion, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- ½ red bell pepper, roughly chopped
- 4 cloves garlic
- 1 lb. ground turkey
- 1.5 lbs. ground beef chuck
- 1 egg
- ¼ cup milk
- 2 tsp. Worcestershire sauce
- 1/2 cup chili sauce
- 1 Tb. balsamic vinegar
- 1½ tsp. honey
- ½ tsp. cumin
- Preheat oven to 360 degrees F. Place all the veggies and garlic in the food processor and pulse until it’s the consistency of apple sauce.
- Place the veggie pulp in the bowl with the bread crumbs, herbs and spices, ground meats, egg, milk and Worcestershire.
- Toss together, then mix thoroughly by hand, but don’t squeeze the mixture too much!
- Separate the mixture into 8 equal portions--I like to do this by cutting the mixture in the bowl. This insures consistency in size. Shape each portion into a loaf, and place them on a rimmed cookie sheet lined with parchment paper.
- Mix all the ingredients for the glaze in a small bowl.
- Brush the loaves with glaze, leaving extra on the top. Place in the oven and bake until a meat thermometer reads 160 degrees F--approximately 30 minutes.
- Tint with foil and let rest 5 minutes out of the oven before serving. *For one large classic meatloaf, shape all the mixture into a loaf measuring 10X5X4 inches. Bake approximately 1 ½ hours to 160 degrees F.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!