Make Ahead Meatloaf
Tim has been teaching me a lot about saving money on groceries as well as how to make meals in advance. This recipe combines both concepts into one! If you buy hamburger in bulk it is less expensive. Buy two four-pound packages and when you get home from the grocery store separate them as follows: Place two one-pound pieces into two separate freezer bags for Taco Tuesday nights. Take two more pounds and make them into hamburg patties for grill nights. The Tupperware hamburg patty maker works great. Or just place four patties into a freezer bag in a single layer and be sure to lay them flat in the freezer. Take two more pounds and brown the meat for make-ahead Tater Tot casserole (see tomorrow's post for that recipe). And use the last two pounds for make ahead meat loaves. Sure makes meal prep much easier after a long day at work!
- 2 pounds ground beef
- 1 package (6 ounces) stuffing mix
- 1 cup water
- 2 eggs, beaten
- 1/2 cup barbecue sauce, divided
- Mix all ingredients well except for the 1/4 cup of the barbecue sauce. Divide meat mixture in half and place into two rectangular loaf pans. Cover with aluminum foil, label, and freeze.
- When ready to make for dinner, place the frozen loaf in the refrigerator before work in the morning to thaw. After work, remove the aluminum foil, top the meat loaf with the remaining 1/4 cup barbecue sauce, replace aluminum foil, and bake at 375 degrees for 35 minutes or until center is no longer pink.
- Optional: For a super decadent meat loaf you can top it with a few strips of raw bacon before placing in the oven. The Kasen family LOVES bacon!
Recipe from the kitchen of Tim Kasen.