Meatloaf is the perfect prep ahead dinner, come and take a look at Basic Everyday Meatloaf plus ideas for freezer storage, and a fast prep at dinner time, for those busy days we all seem to have, season after season!
While not everyone loves meatloaf, fortunately we do in this house. And one of the reasons I like meatloaf, is because you can make it a thousand different ways. There is nothing more changeable than a bowl of ground meat. For me, meatloaf means ground beef. But I know many folks who like to add ground pork, or bulk sausage. And others who enjoy using ground turkey in their meatloaf.
Meatloaf has always been my go-to for a frugal meal that everyone enjoys.
And it still is. However I do things a bit differently with it being only the two of us. But this technique works for any sized family, and your meatloaf (no matter the recipe you prefer) will be tastier with an added touch of frugal! The secret? Meatloaf that is baked, then sliced and stored in the freezer. Perfect for leftover meatloaf as well as prepping ahead a meatloaf to have already baked, sliced and ready, in your freezer. To serve you simply thaw and sauté the slices in a bit of butter to brown the outside adding a delicious rich flavor.
Watching those meatloaf dinners coming from the restaurant kitchen, changed my mind.
This idea of fried meatloaf was new to me, until I went out to dinner with family and saw plate after plate of meatloaf coming out of the restaurant kitchen! My first snarky thought was, "who goes out to dinner and orders meatloaf?!" and then I answered my own question when I suddenly realized, only everyone who loves a good meatloaf dinner! But I ask your forgiveness as I qualify my snarky-ness...In the past, I would never order anything off the menu that I can make at home. and I make a pretty good meatloaf.
But a great idea is always worth learning about!
Since it was my first time at this restaurant I had no idea how they served their meatloaf dinner, and then my daughter told me about the process of sautéing slices of meatloaf before being plated. But of course, what a great idea! If there is one thing you can always count on from a successful restaurant, it is unique and delicious ways to present food. And why not use those same ideas in your own home, for your own family...we do. And I love the convenience and easy dinner options using this idea.
It won't matter which meatloaf recipe you use, so you might as well use your favorite, but then again if you should be looking for something new to serve the family, I have a few of our favorites to suggest and share with you.
With meatloaf slices in the freezer, dinner is quick and easy!
But this just might be the best part! Since meatloaf freezes so well, it is also the perfect prep ahead dinner. Simply bake, cool, slice and wrap the meatloaf slices individually or in packages that will serve your family, and freeze. And this prep ahead technique is perfect for smaller families too! When it is time for dinner, simply pull enough meatloaf slices out from the freezer, let them thaw in the refrigerator and sauté in butter before serving.
Add a vegetable and some mashed or baked potatoes and dinner is done. Perfect for busy days, with no waste or leftovers. I usually serve our first dinner from the freshly baked meatloaf then slice and freeze the rest to take advantage of this technique.
For those who enjoy a meatloaf that is very basic, I offer this easy and quick to put together Basic Everyday Meatloaf, that can be easily adjusted for your own preferences regarding salt, pepper and onion. You will notice that I use both bread and oatmeal in meatloaf. I use oats every where I can because they are so good for us. But when used as the only binder in a meatloaf, the meatloaf can have a gummy texture that I simply do not enjoy. Through the years I have found that using a 50/50 mix of bread and oats gives just the right moist texture. My husband loves this simple meatloaf served with a bit of spicy BBQ sauce. But steak sauce would go nicely here as well.
This recipe for Basic Everyday Meatloaf has been updated with instructions for cooking in your Instant Pot! Let's get started, shall we?
Ingredients needed for this recipe:
- lean ground beef
- milk
- whole wheat bread
- oatmeal
- egg
- dried onion pieces
- salt
- pepper
You will also need the following:
- medium sized mixing bowl
- measuring spoons
- measuring cups
- small baking pan
Now we are ready to begin!
Basic Everyday Meatloaf
by the seat of my pants!
350-degree oven
UPDATED: 10.02.2024
1 1/2 pound lean ground beef
1 - 2 slices whole wheat bread
1/2 c rolled oats
3/4 c milk
1 egg
2 - 3 T dried onion pieces or to taste
1/2 t salt or to taste
fresh ground pepper to taste
Crumble the fresh bread into a medium sized mixing bowl, pour the milk over the bread making sure that all of the bread is submerged in the milk. Let stand about 5 minutes.
Next, mash the milk and bread together using a fork, the goal is to have small pieces of moist bread for the meatloaf.
Add the oats, the egg, ground beef, dried onion along with salt and pepper to taste. Using your hands, mix everything together. There should be no streaked of egg or large pieces of bread.
Shape into a loaf in a small rectangle pan, bake for 56 to 60 minutes or until done in your oven. Let rest 10 minutes before slicing to serve or wrap and freeze for future meals.
Cooking Instructions for your Instant Pot:
Follow recipe instructions through, mixing the meatloaf.
Shape into a round loaf.
Add the needed amount of water for your Instant Pot to the cooking pot.
Insert the steaming rack.
Add a sheet of parchment paper, folding in the edges to fit the pot.
Add the raw meatloaf to the parchment paper.
Top with any seasonings or sauce as desired.
Secure the lid, open the valve, set the cooking time.
For a 1 1/2 pound meatloaf 25 minutes with a 10 minute NPR rest.
For a 2 1/2 pound meatloaf 35 minutes with a 10 minute NPR rest.
Open the release valve after the NPR rest.
Let cool briefly on the parchment, about 10 minutes.
Remove the meatloaf to a cutting board or serving platter.
Enjoy!
How to pan sauté meatloaf:
In a large frying pan, add a know of butter, heat pan over medium high heat. Add meatloaf slices and let brown adjusting heat as necessary to prevent burning, carefully turn over and brown the other side, serve immediately.
Storage options for Basic Everyday Meatloaf. Store wrapped in the refrigerator for up to three days. Or, slice (wrap individually if desired) place in a freezer bag and store in the freezer for up to three months. Let thaw in the refrigerator.
UPDATE:
For your convenience, a "copy and paste" version of Basic Everyday Meatloaf has
been included below.
You might also enjoy:
#wholefoodingredients
#scratchmadefoodforyourfamily
This recipe featured at:
Scratch Made Food! & DIY Homemade Household featured at Unlimited Link-up and Blog Hop.
Scratch Made Food! & DIY Homemade Household featured at Full Plate Thursday Link-up and Blog Hop.
Scratch Made Food! & DIY Homemade Household featured at Home Matters Link Party.
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Printable "copy and paste" version:
Basic Everyday Meatloaf
by the seat of my pants!
350-degree oven
UPDATED: 10.02.2024
1 1/2 pound lean ground beef
1 - 2 slices whole wheat bread
1/2 c rolled oats
3/4 c milk
1 egg
2 T dried onion pieces or to taste
1/2 t salt or to taste
fresh ground pepper to taste
Crumble the fresh bread into a medium sized mixing bowl, pour the milk over the bread making sure that all of the bread is submerged in the milk. Let stand about 5 minutes.
Next, mash the milk and bread together using a fork, the goal is to have small pieces of moist bread for the meatloaf.
Add the oats, the egg, ground beef, dried onion along with salt and pepper to taste. Using your hands, mix everything together. There should be no streaked of egg or large pieces of bread.
Shape into a loaf in a small rectangle pan, bake for 56 to 60 minutes or until done in your oven. Let rest 10 minutes before slicing to serve or wrap and store for future meals.
NOTE: You may also cook in your Instant Pot:
Follow recipe instructions through, mixing the meatloaf.
Shape into a round loaf.
Add the needed amount of water for your Instant Pot to the cooking pot.
Insert the steaming rack.
Add a sheet of parchment paper, folding in the edges to fit the pot.
Add the raw meatloaf to the parchment paper.
Top with any seasonings or sauce as desired.
Secure the lid, open the valve, set the cooking time.
For a 1 1/2 pound meatloaf 25 minutes with a 10 minute NPR rest.
For a 2 1/2 pound meatloaf 35 minutes with a 10 minute NPR rest.
Open the release valve after the NPR rest.
Let cool briefly on the parchment, about 10 minutes.
Remove the meatloaf to a cutting board or serving platter.
How to pan sauté meatloaf:
In a large frying pan, add a know of butter, heat pan over medium high heat. Add meatloaf slices and let brown adjusting heat as necessary to prevent burning, carefully turn over and brown the other side, serve immediately.
Storage options for Basic Everyday Meatloaf. Store wrapped in the refrigerator for up to three days. Or, slice (wrap individually if desired) place in a freezer bag and store in the freezer for up to three months. Let thaw in the refrigerator.
~~~~
I'm going to check out your recipes as meatloaf is something I just can't make, it never tastes good to me if I make it. And, YUM, doing a pan sauté sounds really good! Thanks so much for linking up at the #UnlimitedLinkParty 115. Pinned.
ReplyDeleteHonestly I used to NOT like meatloaf, then I started making is with the texture and moisture content I like and what do you know, I like it! We love the sautéed slices, and love having a dinner main dish ready to go. Thanks for stopping by, I appreciate it, and as always thanks for all you do!
DeleteWe'll see how it goes, hope it turns out as good as yours looks :)
DeleteTrust me, it is in the sautéing! Yours will be great.
ReplyDeleteI haven't made meatloaf in a while and you've sparked my taste for it now. I'll have to try the sauteed technique. Thanks for sharing at the #HomeMattersParty!
ReplyDeleteWe have it several times a years, especially after seeing the method used in the restaurant making it one of the quickest meals ever on busy days! Thanks for stopping by, I appreciate it.
DeleteMelynda, CONGRATS! Your post is FEATURED at the #UnlimitedLinkParty 116!
ReplyDeleteDee, thanks so much!
DeleteYes, meatloaf is a perfect family meal - thanks for sharing your recipe @ #Alittlebitofeverything
ReplyDeleteYou are so welcome, thanks so for hosting!
DeleteCongrats on cleaning out the bakeware. I still have some to do myself though A lot happened as our 2 youngest moved out and I sent not only baking pans but also basic kitchen items. Does that mean I had too much? Quite possibly!
ReplyDeleteI love how versatile meatloaf is! And it's the perfect winter warmer. Thanks so much for sharing your yummy recipes Melynda. :)
ReplyDeleteWe love meatloaf here, I only started making it earlier this year and it has been a big hit with my family. I have never tried freezing it before as when I make it we eat it so quickly but it sounds like something good to have as a back up in the freezer!
ReplyDeleteKim it is a great make ahead and serve it later dinner! Thanks so much for stopping by, I appreciate it.
DeleteThis is some delightful homecooking. Thank you for adding to the #HomeMattersParty - I will be featuring your post this week.
ReplyDeleteEstelle, thank you and thanks for hosting, I sure appreciate it!
DeleteMy husband and I really enjoy meatloaf, but our girls are not big fans. We've been trying out different recipes to see if we can get them to like it. Thanks for sharing at The Crazy Little Lovebirds link party #58!
ReplyDeleteStephanie, I think that is common in many families. I did not like it much as a kid, myself. This cut and freeze method works great for the meatloaf lovers! Thanks for hosting, I sure appreciate it.
Delete