Make Ahead Oamc Meatloaf
Get dinner on the table with ease using this Make Ahead OAMC Meatloaf recipe, perfect for busy weeknights or meal prepping. Combining the rich flavors of ground beef and pork with a blend of savory seasonings, minced garlic, and finely chopped onions, this meatloaf is moist, flavorful, and comforting. The tangy glaze made from ketchup, mustard, and brown sugar takes it to the next level, adding a sweet and zesty finish. Designed with "once a month cooking" (OAMC) in mind, this recipe is freezer-friendly—simply prepare, bake, cool, and store for future meals. With a quick 20-minute prep time and easy reheating instructions, it’s a stress-free solution for feeding the family. Pair it with mashed potatoes or roasted veggies for a wholesome, satisfying dish your loved ones will request again and again!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- 2 large eggs
- 1.5 cups dried bread crumbs
- 0.5 cup milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 0.5 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon brown sugar
- 1 teaspoon prepared mustard
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the ground beef, ground pork, and finely chopped onion.
In a smaller bowl, whisk together eggs, milk, Worcestershire sauce, and ketchup. Pour the wet ingredients into the meat mixture.
Add the bread crumbs, minced garlic, salt, black pepper, and Italian seasoning. Use your hands or a sturdy spoon to gently mix everything until evenly combined, being careful not to overmix.
Line a loaf pan with parchment paper or lightly grease it. Transfer the meat mixture into the pan, pressing gently to shape and ensure even thickness.
In a small bowl, stir together brown sugar, prepared mustard, and an additional 2 tablespoons of ketchup to make the glaze. Spread the glaze evenly over the top of the meatloaf.
Bake in the preheated oven for 60 minutes, or until the internal temperature reaches 165°F (74°C).
Allow the meatloaf to cool slightly before slicing and serving, or let it cool completely if preparing for freezing.
To freeze: Wrap the cooled meatloaf tightly in a layer of plastic wrap followed by aluminum foil or place it in a freezer-safe container. Label with the date and store in the freezer for up to 3 months.
To reheat: Thaw overnight in the refrigerator, then reheat at 350°F (175°C) until warmed through, about 20-30 minutes.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 9.9 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 101 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
