Sunday, December 11, 2011

Meatloaf Minis

Another freezer meal recipe that I am trying today, of course with some modifications. I know my family will like this one, everyone loves meatloaf! This time inspired by Fabuless Freezer Cooking at

1 cup ketchup(I use the organic without High Fructose Corn Syrup)
1 tsp ground mustard
2 eggs beaten
4 tsp Worcestershire sauce
3 cups Crispix cereal, crushed (can substitute with corn and rice chex)
3 TBsp diced onions (very small pieces so the kids can't find them)
1 tsp season sea salt
1 to 2 cloves minced garlic
1/2 tsp pepper
3 pounds lean ground beef

In a large bowl, combine ketchup and mustard. Add eggs, Worcestershire sauce, onions, garlic salt and pepper to ketchup mixture; mix well. Let stand 5 minutes. Crumble beef over sauce mixture, add crushed cereal, and mix well. suggests pressing meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375 for 18-20 minutes. Drizzle with reserved ketchup mixture (your choice, mix ketchup and brown sugar); bake 10 minutes longer or until meat is no longer pink. Freeze for up to 3 months. I, instead, prepared 9 mini meatloaf muffins and cooked as directed above for the kids and hubby to enjoy when they get home from church. The remaining meat mixture I molded into a loaf, wrapped in Aluminum Foil and placed in a Ziplock Freezer bag. I will prepare as directed below and probably pull the meatloaf out of the freezer the day before our family plans to eat it, so it can thaw.

Completely thaw. Bake at 350 for 40 minutes, or until thoroughly heated. If you want more sauce, Sweet Baby Ray’s BBQ goes good with this. You can also cook from frozen, just increase the cook time.