I like to make a good meatloaf dinner for my family every month. When I make meatloaf, I always double up my recipe and make a large batch so that I can freeze some for later use. One recipe that I like to use when I make this delicious dinner is the Colman's Classic Meatloaf Recipe.
Before freezing, you want to let your meatloaf completely cool. I then like to slice my loaves in-half since it is just hubby and I and freeze the halves in food storage bags. We then have future dinners and lunches already available. We thaw in the refrigerator and then can reheat in our oven or microwave. When my daughter is here...she doesn't reheat and enjoys cold meatloaf sandwiches. Here is the recipe.
2 lb. ground beef
2 eggs, lightly beaten
1 medium onion, finely chopped
2 T. Worcestershire sauce, plus one teaspoon
1 ½ tsp. Colman’s Dry Mustard Powder
½ tsp. freshly ground pepper
1 C. seasoned bread crumbs
¾ C. beef broth
1 T. olive oil
¼ C. ketchup
Preheat oven to 350 degrees.
In a large bowl, combine beef, eggs, onion, 2 T. Worcestershire sauce, Colman’s Dry Mustard Powder, pepper and bread crumbs. Mix well until all ingredients are incorporated. With well-washed hands add beef broth to mixture and knead until fully blended. Oil the inside of the loaf pan and add meat mixture, patting until evenly distributed. In a small bowl, mix ketchup and 1 tsp. Worcestershire sauce. Spread on top of meatloaf. Bake for 45-55 minutes.
Disclosure: The recipe and photo is courtesy of Colman's. You can visit their web site to find additional recipes and product information.
1 comment:
I like the idea of using dry mustard powder in more recipes and I shall have to try this version of meatloaf soon. Jo-Ann Brightman
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