This meal is the comfort food of my childhood, and it just happens to make a really easy, quick-prep freezer option!
Servings 6 people
- 1 large or 2 small slices of bread
- 2 lbs. lean ground beef I used 92% lean
- 1 cup finely diced onion I like to use frozen diced onion to eliminate any chopping or prep work, but you can sub with a medium fresh onion and cut it yourself
- 1 egg
- ½ cup bread crumbs
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons salt
- ¾ teaspoon pepper
- ¼ teaspoon dried thyme
- about ½ cup ketchup
Prepare a 9 x 5-inch loaf pan with cooking spray and place bread in the bottom of the pan, trimming as necessary to get it to fit (the bread will soak up the grease as the meatloaf cooks).
Gently mix remaining ingredients in a large bowl. Just be careful not to over-mix, or the meat will be tough. I like to use my hands for this!
Shape beef mixture into a loaf and place in the prepared pan.
Spread a thin layer of ketchup over the top of the meatloaf.
To freeze, cover pan tightly with plastic wrap and foil.
When ready to cook, thaw in refrigerator overnight.
Remove cover and bake at 350 degrees for about 1 hour (you might need to increase the baking time if the meat is still partially frozen).
Slice bread off of the bottom of the meatloaf and serve.
Serving: 1/6 of the meatloaf | Calories: 285.5kcal | Carbohydrates: 14.1g | Protein: 30g | Fat: 12.9g | Saturated Fat: 5.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 111mg | Sodium: 969.3mg | Potassium: 53.5mg | Fiber: 0.6g | Sugar: 1.3g