Meatloaf Mania Freezer Dinner Kit
Take comfort food to the next level with the versatile and family-friendly "Meatloaf Mania Freezer Dinner Kit." This hearty meal combines juicy ground beef and pork with warm, savory flavors like Worcestershire sauce, garlic powder, and a touch of brown sugar for sweetness. The homemade glaze, made with ketchup, apple cider vinegar, and brown sugar, adds a tangy, caramelized finish that’s irresistible. Designed for busy households, this recipe allows you to prep and freeze the meatloaf ahead of time, making dinner a breeze on hectic nights. Whether baked fresh or cooked from frozen, the result is a tender, flavorful meatloaf that pairs perfectly with mashed potatoes or roasted vegetables. Ready in just over an hour, this freezer-friendly favorite is sure to become a staple in your meal rotation!
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Recipe Information
Ingredients
- 2 pounds Ground beef (80/20)
- 0.5 pounds Ground pork
- 1 cup Breadcrumbs
- 0.5 cup Milk
- 2 large Eggs
- 1 medium Yellow onion, finely chopped
- 3 tablespoons Ketchup (for meat mixture)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Ketchup (for glaze)
- 2 tablespoons Brown sugar
- 1 teaspoon Apple cider vinegar
Instructions
In a large mixing bowl, combine breadcrumbs and milk. Let the mixture sit for 2-3 minutes to allow the breadcrumbs to soak up the milk.
Add the ground beef, ground pork, eggs, finely chopped onion, 3 tablespoons of ketchup, Worcestershire sauce, garlic powder, salt, and black pepper to the breadcrumb mixture.
Using clean hands or a wooden spoon, mix until all ingredients are evenly combined. Avoid overmixing to keep the meatloaf tender.
Transfer the meat mixture to a parchment-lined baking sheet or loaf pan. Shape it into a loaf approximately 8 inches long and 4 inches wide, if using a baking sheet.
In a small bowl, whisk together 1/2 cup ketchup, brown sugar, and apple cider vinegar to make the glaze.
Spread half of the glaze evenly over the meatloaf, reserving the other half for later.
If cooking immediately, bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the internal temperature reads 160°F (71°C) on a meat thermometer. During the last 10 minutes of cooking, spread the remaining glaze over the top and allow it to caramelize.
If freezing, wrap the uncooked meatloaf tightly with plastic wrap and then aluminum foil. Place the reserved glaze in a small, freezer-safe container. Label both with the date and cooking instructions.
To cook from frozen, thaw the meatloaf in the refrigerator overnight, or cook directly from frozen. If cooking from frozen, bake in a preheated oven at 350°F (175°C) for 90-100 minutes, adding the reserved glaze during the last 10 minutes of cooking.
Let the cooked meatloaf rest for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
3908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.0 g | 321% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 7808 mg | 339% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 70.7 g | ||
| Protein | 246.5 g | 493% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 557 mg | 43% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 3320 mg | 71% | |
*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.
