Make Ahead Meatloaf

Make Ahead Meatloaf Plated

Make Ahead Meatloaf Plated

Ah, meatloaf. Classic American fare. And rightfully so! It can be served hot or cold, meaning it’s great for packed lunches. It’s filling and full of real nutrition! I call it Make Ahead Meatloaf because this recipe makes A LOT of meatloaf. Like, two loaves’ worth. I make so much because it’s nice to have on hand for easy lunching and snacking (and sometimes breakfasting!). If you only want one loaf, cut the recipe in half.

Sometimes, I make meat muffins instead of meatloaf just to mix things up a little. I’m wild like that. Plus, it’s fun to say “meat muffins.”

Note: I let my Cuisinart food processor do most of the chopping for me. If you don’t have one, chop all the vegetables finely instead of coarsely. If you don’t make the ketchup ahead you can take one cup of tomato sauce and mix in a couple of tablespoons of honey and some salt.

I adapted this recipe from Nourished Kitchen’s Classic Meatloaf recipe.

Make Ahead Meatloaf

makes 2 meatloaves or 24 meat muffins

Blend up veggies in the food processor

Blend up veggies in the food processor

2 lb ground beef (80/20 is best, but 90/10 will also work)
4 eggs, lightly beaten
2 T Dijon mustard
1 clove garlic
1/2 yellow onion, roughly chopped
5-6 sprigs Italian parsley
3 carrots, roughly chopped
3 stalks celery, roughly chopped
salt and pepper to taste
1 c lactofermented ketchup

Directions

Meat Loaf Ready to Serve or Freeze

Meat Loaf Ready to Serve or Freeze

  1. Preheat oven to 375 degrees F.
  2. Combine ground beef, eggs, and mustard. Mix well. (I use my KitchenAid mixer for this).
  3. Place garlic in food processor. Pulse to mince.
  4. Place remaining vegetables and parsley in food processor. Pulse until finely chopped.
  5. Add vegetable mixture to meat mixture and mix well. Salt and pepper to taste.
  6. Press meatloaf into two loaf pans or into muffin tins. Top with ketchup.
  7. Bake 45-60 minutes for loaves, 30-45 minutes for muffins, until internal temperature reaches 165 degrees F.

Update 7/11/11: I had some spare rabbit organs (2 hearts, 2 livers, 4 kidneys) hanging out in the fridge, so I minced them finely in the food processor and mixed them in in step 2. Nobody noticed. Organ meat subterfuge FTW!

This post is part of Offal & Odd Bits Challenge

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