This month I decided that it would be fun to do a recipe that uses a pan that Brian and I got when we were married. A mini loaf pan from Williams-Sonoma! I did a little head scratching and decided upon a mini meatloaf recipe that is easy and totally freezer safe! Thaw out a couple of these meatloaves per person and serve with asparagus or mashed potatoes and you have yourself an easy dinner whipped up in no time! If you don’t have a mini loaf pan, you can use muffin pans.
The ingredients are pretty simple for this recipe… with the main ingredient being the ground chuck!
In a big bowl mix together the ground chuck, diced onion, salt, oatmeal, milk and cheese. I used some cookers plastic gloves, because I just can’t do this with bare hands… I know, I’m a baby. 😉
Then split it up into eight separate sections and press into the eight individual compartments in the loaf pan. (If you don’t have a mini loaf pan, you can use muffin pans.)
Mix up the ketchup, mustard and brown sugar in a small bowl to make the sauce. Add a few spoonfuls of the sauce to each meatloaf and spread it evenly over each meatloaf.
I suggest baking these before you freeze them at 350 F for 45 minutes.
Wrap each meatloaf individually in foil before freezing. When you are ready to prep these for dinner, thaw them overnight and then cook them at 350 F for 15 minutes.
We will probably get 2-3 meals out of this batch of mini meatloaves that I made up. Yay for easy dinners! The glaze makes these meatloaves just oh so tasty! I served these with mashed potatoes, but I also think they’d be good with my make-ahead stuffed potatoes.
1 lb ground beef
1/2 cup onion, diced
1/2 cup oats
3/4 cup milk
1 cup shredded cheese
1 tsp salt
1/3 cup ketchup
1/2 cup brown sugar
1-1/2 tsp mustard
Preheat oven to 350 F and grease mini meatloaf pan. Mix all ingredients to make the mini meatloaf mixture. Divide into eight pieces and press into mini meat loaf pan, if you don’t have a mini meatloaf pan, you can use a muffin pan.
Mix all ingredients for the glaze, spread a few spoonfuls on each mini meatloaf and spread over entire surface.
Bake for 45 minutes. Let cool, then wrap each meatloaf in foil and freeze. When ready to prepare for dinner, thaw out overnight and then bake for 15 minutes.
Do you want to check out some of my other freezer recipes from previous months? Look below! Click on the photo to see the blog post/recipe!
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