I LOVE MEATLOAF. There is nothing fancy about meatloaf. It is made with basic ingredients. There are thousands of recipes for this classic meal. It’s easy to make and a great freezer meal….and Lily likes it (of course because it has Ketchup on it!)! I grew up eating it so it’s a comfort staple.
Today’s tip: cook your meatloaf using a muffin tin and you cut the cooking time in half!! By cooking it this way you make portion control easy. For any leftovers place them on a cookie sheet cover with foil and place it in the freezer…once they are frozen take the tray out and place them in a freezer safe bag. By freezing them like this they will not stick together, and you can take one or two out for the perfect lunch or dinner meal!
The best part of meatloaf….you can make it with whatever you have on hand! Have a red pepper, throw it in. Don’t have an onion…use some dried onion flakes or a packet of Lipton Onion Soup Mix. Use bread crumbs in stead of oatmeal. Meatloaf is a fun cooking experiment that always comes out delicious. Here is one recipe I’ve always used when I’m not trying to be a scientist in the kitchen.
1-1.5 lb lean ground beef
½ cup oatmeal
1/3 cup grated parmesan cheese
1 tablespoon Worchester sauce
1 teaspoon garlic powder
¼ cup ketchup
½ red bell pepper, chopped
½ cup onion, chopped
Salt and pepper to taste
- Preheat the oven to 375 degrees and spray muffin tin with cooking spray.
- Mix all the ingredients in a mixing bowl and spoon into the muffin tin.
- Add a little extra ketchup on top and bake for 20 mins or until meat thermometer reads 160 degrees.
- If purchased 2 pounds or more of beef just bump up the ingredients. No need for exact measurements with meatloaf…just toss, mix, bake and eat!
- Remember if you are going to freeze them, first place them on a cookie sheet lined with wax/parchment paper. Once frozen you can place them in a freezer safe bag or container and they will not be stuck to each other when you go to remove however many you need to cook later on!