Wednesday, May 4, 2011

Meatloaf Recipe

One of the things that I try to do as a busy woman is stick food aside in the freezer as I can.  If you've read some of my freezer cooking posting you'll know I tend to do smaller cooking days because I just don't have the time typically to do an all day cooking marathon.  I find that keeping Gladware 9x13 baking pans is one of the things that helps make freezer cooking successful for me (just to clarify - I'm not being compensated for this review in any way).

I like Gladware for the following reasons:

  • Convenient - I like being able to pull an idea from the freezer, let it defrost a little and then stick it in the oven.  By already being in the baking container my husband has absolutely no excuse not to start dinner for me.  To give him credit it's pretty rare for him to complain but if he's going to do it he tends to do it when he has to actually put what I prepped in a baking dish.
  • Stackable - The containers are easily stackable so when I go crazy on a cooking day (it does occassionally happen) I can stack a number of these neatly in the freezer.
  • Easy Clean Up - The kids especially like it when I use Gladware because if there are leftovers (and that's a big if) all they need to do is stick the lid on and stick it in the refrigerator.
  • Portable - If I want to take a dish to pass or provide a meal for a friend I like to use the Gladware so that I don't need to worry about getting my dish back.

This past weekend I made meatloaf for dinner.  When I'm prepping meatloaf I typically will double the recipe since it's just as easy to make a double batch as a single batch and then I have a meal for the freezer.  Here's the meatloaf I made for the freezer

I also promised you a recipe so I thought I'd share my meatloaf recipe with you.  As a warning, I'm not an exact measurement kind of cooker so these are approximations of what I throw in.  Feel free to add more or less to your own taste.

1.5 lbs of hamburger
1 lb of Italian sausage
1/2 bag of crushed croutons (whatever flavor you like)
1/2 onion (I use a grater instead of chopping it up - that way the kids don't see it)
2 gloves garlic
2 eggs
1/2 cup milk
1/4 Worcestershire
1 cup cheese
Mushrooms (I typically grate these also)
1 to 2 tbls mustard (I use a Sweet & Hot Honey Mustard)
Salt & Pepper
Raw Bacon

Throw everything except the bacon into a bowl and mix thoroughly.  Prep your baking pan by spraying a non-stick cooking spray on the bottom. Spread mixture into baking pan and layer bacon on top.  Bake in 425 degree oven for approximately 1 hour.  Don't judge doneness by the bacon, sometimes it doesn't look crispy.  I typically will dump some of the grease off about half way through.


1 comment:

  1. That's one heck of a meatloaf! I love bacon so I'm definitely going to have to try this out. Hi! I found your site through the Tuesday Time-Out Hop. Please come follow me back at:

    Thanks and have a great Tuesday!