Tuesday, August 18, 2009


Meatloaf is one of those things that can be either expensive or inexpensive. The key to a cheaper meatloaf is obviously using ground beef that you purchased at a low price through either sales or bulk purchasing. As with all meats, don't be afraid to buy more than the amount of meat you will use if you find a good sale- you can always freeze your meat for later uses. I originally got a meatloaf recipe from my mom, but since I didn't have all of the ingredients her recipe called for, I played with it and came up with this version. It will fit in a single loaf pan, but will fill it up to the top. If you have a smaller family you could cut the recipe in 1/2 and just make a smaller meatloaf, or make a full batch and make 2 smaller meatloaves.


2 lbs. ground beef
2 eggs, beaten
1/2 c. milk
1 c. Italian bread crumbs (or you could substitute plain crumbs, just double the Italian seasoning)
1/2 c. diced onion (I used 2 Tbl. dehydrated chopped onion)
1/2 c. ketchup
1 tsp. salt
1 tsp. pepper
1 tsp. Italian seasoning
brown sugar and ketchup for glaze

Preheat oven to 350 F. Combine all ingredients until evenly distributed. Fill loaf pans with meat mixture (you do not need to grease the pans). Bake in oven for 1 hour with pan on a cookie sheet. Then remove pan from oven and drain juices. Mix equal parts ketchup and brown sugar for glaze, and then spread on top of loaf. Bake for another 20 minutes. Let rest a couple of minutes before cutting.

***This recipe should freeze well, just freeze the meatloaf mixture before baking it or freeze it after cooking 1/2 of the time, and then defrost for 24 hours before cooking. I would also leave the glaze off of the loaf before freezing it and add it later when you cook it and serve it otherwise it will make a sticky mess on your freezing containers.

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