Easy Freezer Meatloaf
When I was growing up, I remember not being too happy when I heard that meatloaf was for dinner. It wasn’t that my mom was a bad cook (she was a home ec teacher, so she’s pretty awesome in the kitchen!), but I think kids’ brains are just engraved to think meatloaf is…disgusting. Presently though, when I think of meatloaf, I essentially think of it as being a big meatball, lol. My two boys love meatloaf as much as they love meatballs, so I like being able to switch up the menu every once in awhile.
This meatloaf recipe is really easy and uses a lot of the same ingredients as my meatball recipe. When I’m stocking my freezer, I typically will make meatballs, get them in the oven, and then reuse the same mixing bowl to make meatloaf. This saves me some dishes!
- I like to use half ground turkey and half ground beef. This combination makes the flavor of the meatloaf amazing and honestly I don’t think most people would be able to tell that it’s half turkey. Turkey makes the meatloaf a little leaner. I use 93:7 ground turkey and 90:10 ground beef.
- When stocking my freezer, I usually make 3 batches of meatloaf, meaning I use about 5 pound of meat. I use my Food Scale to weigh out the raw meat (2.5 pounds of ground turkey and 2.5 pounds of ground beef.) The recipe below is for 1.5 pound of raw meat, so feel free to scale as needed. I think 5 pound batches are manageable.
- I use my Food Chopper to dice the onions.
Easy Freezer Meatloaf
- 1.5 lbs ground beef or turkey (or combination)
- 1 egg
- 1 cup diced onion
- 1 tbsp Worcestershire sauce
- 1 cup milk
- 1 cup breadcrumbs
- 1/2 cup ketchup
- 2 tbsp yellow mustard
- 2 tbsp brown sugar
Combine meat, egg, onion, Worcestershire sauce, milk, and breadcrumbs in a large mixing bowl. Use your hands to thoroughly mix the ingredients until the mixture is uniform.
In a separate bowl, mix ketchup, mustard, and brown sugar together.
Package meatloaf mixture in a quart sized resealable freezer bag. Be sure to remove as much air from the bag as possible. Using a Sharpie, label the bag with the contents and date.
Add the ketchup glaze to a snack sized resealable bag. Staple the glaze to the top of the meatloaf bag, being careful not to puncture through the portion of the bag containing the contents. Place in the freezer.
When ready to use, thaw meatloaf on counter for approximately 8 hours or in the fridge for 24 hours.
Heat the oven to 350 degrees. Spray your desired pan with grease. I use either a bread loaf pan or an 8 x 8 or 9 x 9 inch pan. Put the meat into the pan, pressing firmly with your hands. Add the glaze to the top, using the back of a spoon to spread it evenly.
Bake for 1 hour or until a meat thermometer indicates a temperature higher than 165 degrees. If you don't have a meat thermometer, you can make a cut into the center of the loaf and make sure the meat is no longer pink. Another indication that it is done is that the juices will be clear.
Whenever I make this, I have a substantial amount of liquid surrounding the edges of the meatloaf. I use two spatulas to carefully remove it from the pan and place it on a plate, so it's easier to cut.