Freezer Mini Meatloaf Recipe
Freezer Mini Meatloaf is a great and quick meal!
Servings: 10 mini loaves
Calories: 711kcal
Ingredients
- 10 14.5 x 8.4cm x 4.7cm Loaf Tins w/ Plastic Lids (2 packs of 5)
- 1 Sharpie for Labeling
- 5 lbs Ground Beef no less than 15% fat
- 5 Large Eggs
- 1/3 cup Milk
- 2.5 tbsp Worcestershire Sauce
- 1.5 tsp Sea Salt
- 2.5 tsp Garlic Powder
- 1 tsp Ground Sage
- 1.5 tsp Ground Thyme
- 1.5 tsp Ground Rosemary
- 2 tsp Parsley Flakes
- 1 tsp Brown Sugar packed
- 2 tbsp Dijon Mustard
- 1 tsp Black Pepper (optional to taste)
- 1/4 cup + 2 Tbsp. Scottish Oatmeal or equal amount regular oatmeal put through the food processor
- 1/4 cup + 2 Tbsp. Italian Bread Crumbs
- 1/4 cup + 2 Tbsp. All- Purpose Flour
- 2 tbsp Ketchup
- 3 tbsp Dried Minced Onion or 2 medium sweet onions, finely chopped. (optional, to taste)
Topping
- 1/2 cup + 2 Tbsp. Cherry Jam or Grape Jam (Cherry is the best!)
- 1.5 tbsp Dijon Mustard
Instructions
- In a very large bowl thoroughly hand mix together; ground beef, eggs, milk, Worcestershire sauce, sea salt, garlic powder, ground sage, ground thyme, ground rosemary, parsley flakes, brown sugar, dijon mustard, black pepper, oatmeal, bread crumbs, flour, ketchup, onion.
- Divide into ten equal parts and press into loaf tins. Make sure to round the top of your loaf.
- In a small microwaveable bowl mix Cherry Jam and Dijon Mustard, microwave for 20 seconds, stir, microwave for another 20 seconds, stir. Spread Cherry Dijon Topping evenly over all 10 Meatloaves.
- Cover tins with their lids, and then label them Mini Meatloaf, with your date made, and cooking instructions, if desired. ( I would recommend this, as these are great for the husband and teens to make when you are out of town.) Freeze.
Notes
Freezer Cooking Instructions
Note: It is important to completely thaw your meatloaf before cooking it, or you risk burning the outside while still undercooking the inside. Remove from the freezer and place in the fridge the night before you want to cook it, or pull from the freezer and leave on the counter the morning of. 1. Once your meatloaf is completely thawed, preheat your oven to 350˚ and place your loaf tin(s) on a cookie sheet, remove the plastic lid or foil. Bake, placing the loaves so they are centered in your oven, for 30 minutes.
2. After baking for 30 minutes, move the loaves to the top rack of your oven and continue to bake at 350˚ for 10 more minutes.
3. Remove from oven and let rests 5 minutes before removing from the tin and slicing to serve. Serve hot.
Optional - If you reserve the drippings/fat from your loaves, you can make a very tasty gravy. In a saucepan over medium high heat, bring your drippings to a bubble, add enough flour to make a smooth roux, cook, stirring constantly until you have a nice golden brown roux, then add beef broth, boil, stirring constantly until thickened into a nice gravy.
Note: It is important to completely thaw your meatloaf before cooking it, or you risk burning the outside while still undercooking the inside. Remove from the freezer and place in the fridge the night before you want to cook it, or pull from the freezer and leave on the counter the morning of. 1. Once your meatloaf is completely thawed, preheat your oven to 350˚ and place your loaf tin(s) on a cookie sheet, remove the plastic lid or foil. Bake, placing the loaves so they are centered in your oven, for 30 minutes.
2. After baking for 30 minutes, move the loaves to the top rack of your oven and continue to bake at 350˚ for 10 more minutes.
3. Remove from oven and let rests 5 minutes before removing from the tin and slicing to serve. Serve hot.
Optional - If you reserve the drippings/fat from your loaves, you can make a very tasty gravy. In a saucepan over medium high heat, bring your drippings to a bubble, add enough flour to make a smooth roux, cook, stirring constantly until you have a nice golden brown roux, then add beef broth, boil, stirring constantly until thickened into a nice gravy.
Nutrition
Serving: 1Serving | Calories: 711kcal | Carbohydrates: 22g | Protein: 43g | Fat: 48g | Saturated Fat: 18g | Cholesterol: 243mg | Sodium: 714mg | Potassium: 763mg | Fiber: 1g | Sugar: 11g | Vitamin A: 165IU | Vitamin C: 3.5mg | Calcium: 90mg | Iron: 5.9mg