Sometimes my hubby buys a large package of ground beef at the "warehouse" club because it's been marked down. That's my cue to take part of it to make meatloaf or my Italian sloppy joes or chili (depending on season).
The rest will get weighed into 20 ounce chunks to be vacuum sealed for the freezer. If it's been some time since we've had meatloaf, I'll make a double batch. After it's cooked, I can vacuum seal portions into baggies for the freezer, which helps on nights I work later than expected.
Meatloaf
1 1/2 lbs lean ground beef (80/20)
3/4 lb ground pork
3/4 lb ground veal
1 egg, lightly beaten
1/2 cup instant oats
1/4 cup milk
1 packet instant beefy onion soup mix
2 tsp Worcestershire sauce
2 cloves garlic, minced
1/2 tsp pepper
1/4 cup ketchup
1/4 cup chopped parsley
2 Tbsp Mrs Dash Table Blend seasoning*
Additional ketchup (for the top)
*You can sub with this combo: 1/2 Tbsp each Thyme and Basil along with 2 tsp each Oregano, Sage, Rosemary
Directions:
Preheat the oven to 350°F.
In a large mixing bowl, break up meats, then add remaining ingredients and spices (everything except the additional ketchup). Your hands are the best tools God gave you, so use them to mix the ingredients, but make it a light touch and only mix until all ingredients are evenly distributed or your meatloaf might be too dense (AKA dry and tough).
Line a 13 x 9 pan with foil and spoon the meatloaf mixture onto the foil. Using your hands, shape the mixture into a loaf. Bake for approximately 1 hour. Remove from oven, and frost top with additional ketchup in a fairly thick layer (about 3/4 to 1 cup).
Return meatloaf to oven. Bake an additional 30 minutes. You should cook the meatloaf to an internal temperature of 165°F - 170°F. If you remove it at 160°F and tent with foil - crimping around the edges, standing time should carry you over to 165°F/170°F.
For those of you who like to hide things in your meatloaf - you can add finely shredded carrot to the mix - about 1 cup - this boosts the nutritional level and helps keep things moist.
There are times when I decide to make individual meatloaves (6 oz precooked weight) and bake them on a rack placed onto a rimmed sheet pan so that they aren't sitting in the grease. Then there are the times I make the mixture into quarter pound burgers and grill them.
The possibilities are endless! Remember, grilling season will soon be upon us!
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