My husband and I lead very busy lives. Between work, play, traveling and helping out with the grandkids, we’re always on the go. Ten years ago I got into the habit of making meals ahead of time. I enjoy making classic meatloaf, homemade vegetable soup, cabbage rolls, sloppy joes, roasted chicken, chicken casseroles, stuffed bell peppers, lasagna, etc. and having them ready-to-go in my freezer. It saves us time and money. Plus, during the pandemic these make ahead meals saved us from having to run out to the store on a weekly basis.
When I make meatloaves I like to make 4 loaves at a time. In other words, the following recipe will make 2 loaves, so I double the ingredients when I make them. Prep time is about 20 minutes (to make four) with a baking time of 50 to 70 minutes. First I’ll give you the recipe followed by freezing and reheating instructions.
Note: I buy aluminum foil loaf pans from Dollar General (3 disposable loaf pans for a buck) and bake and freeze in that same pan.
Classic Meatloaf Recipe
3-4 lbs. lean ground beef
1 pkg. McCormick Meatloaf Seasoning Mix
2 large eggs, lightly beaten
1/2 cup milk
1/4 cup dry bread crumbs
2 Tbsp. Sweet Baby Ray’s Barbecue Sauce
1 Tbsp. Dijon Mustard
1/2 cup Ketchup
1 Tbsp. Dried Italian Seasoning
1 Tsp. Basil
1 Tsp. Parsley
1/2 Tsp. Salt
1/2 Tsp. Ground Black Pepper
extra Ketchup
In a large mixing bowl mix together all of the ingredients listed above except for the extra ketchup. I use my hands to get it all combined together.
Divide mixture and place into loaf pans. If you have a little bit of mixture left over you can place it into a muffin pan or mini loaf pan to make miniature meatloaves. My grandchildren love the minis!
Preheat oven to 375 degrees F.
Place loaf pans on a baking sheet and then place it into the oven. This sheet will add support to the flimsy aluminum pans and makes it easier to get them in and out of the oven. Bake in a preheated 375 degrees F. oven for 50 to 70 minutes or until done. Remove. Squirt extra ketchup on the top. Turn off the heat in the oven. Place pans back in for an additional 2-3 minutes. Remove. Let cool in the aluminum pans.
Freezing Instructions: Once they’re cool and at room temperature (takes 30-45 minutes) wrap each one with 2 layers of aluminum foil. Label and freeze.
Thawing and Reheating: I get one out of the freezer in the morninng and place it in the refrigerator. When dinner rolls around I preheat my oven at 350 degrees and bake for 5-10 minutes. Just long enough until it’s piping hot. Remove. Serve immediately.
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This is a different recipe for meatloaf. I like the idea to make meals ahead of time.
That is a clever idea. Great for a quick dinner!
I have had meatloaf on my mind since the weather turned cold. I am looking forward to making this recipe and freezing the extra. Thanks for the reheating instructions.
What a great ideal I love meat loaf and always make a small one. It last me for 2 or 3 days. I never though about freezeing. I will be making two now and freezing one
This sounds delicious! I love meatloaf but never made it and froze it. It’s a great idea.
I do this some times. It really does help in a time pinch. It is nice to give away too. When others need a meal.
I am so printing this one out! I need to get some of these pans and prepare some meals especially during the winter months.