Easy Make-Ahead Meatloaf

This has become my go-to recipe for meatloaf! It’s family friendly and my toddler devours it! I adapted the recipe and usually get two meatloaves - one to eat now and one to freeze for later (after cooking).

If you want to make this ahead of time, here is what I do. I like to mix it up and put it in a loaf pan, stored in the fridge the night before. This makes it easy to pop in the oven when I’m getting ready for dinner.

I hope you enjoy!

_______________________________________________________________________________

INGREDIENTS:

• 1 lb. lean ground beef

• 1 lb. lean ground pork

• 2 cups dried bread crumbs

• 1/2 cup diced yellow onion

• 1 cup milk

• 2 large eggs beaten

• 4 T ketchup

• 2 T Worcestershire sauce

• 1.5 tsp. salt

• 1 tsp. garlic powder

• 1/2 tsp. ground black pepper

• TOPPING:

  • 1/2 cup ketchup

  • 4 tbsp. packed light brown sugar

  • 2 tbsp. red wine vinegar

INSTRUCTIONS:

1. Preheat oven to 350°

2. In a large bowl, mix the meat, bread crumbs, onion, milk, egg, 4 T ketchup, Worcestershire sauce, salt, garlic powder, and pepper. Use your hands to mix well.

3. Equally divide the mixture into two loaf pans. Pat the meat down into an even layer.

4. For the topping - mix the ketchup, brown sugar, and vinegar. Pour sauce on top of the meatloaf and spread evenly before baking.

5. Bake uncovered for 50-60 minutes.

6. Let the meatloaf rest for ~10 minutes to avoid crumbling.

7. To freeze the second meatloaf - bake in reusable loaf pan. Allow to cool completely then wrap entire pan in plastic wrap. Put wrapped pan into a freezer safe ziplock. Reheat when ready to eat by placing in the oven - covered.

Recipe adapted from: www.thewholesomedish.com