The trick to making a really good Make Ahead Meatloaf is 1) keep the meatloaf itself simple, 2) poke holes in it and 2) make enough glaze to cover it completely.
How to keep a make ahead meatloaf moist and tender
Sometimes meatloafs can be dense and dry. This is doubly so if you freeze it for later. To keep yours juicy and tender add 2/3 cup of crushed crackers or breadcrumbs. This soaks up the fat from the beef and stores it keeping it moist. Breading also acts as micro mini spacers so the meat doesn’t compact on itself.
Glazing is also important to keep it from drying out. Poke at least 3 holes down the center of your meatloaf before you bake it. Then as you pour the glaze over it, it drips down into the meatloaf add more moisture as well. If you plan on freezing it, mix up double the extra glaze.
Bake the meatloaf like the recipe outlines. Then when it’s cooled off and read for the freezer, pour the other 1/2 of the glaze over it and freeze. This extra moisture is added insurance against freezer burn and dryness.
What to serve with it?
Try these sides to round out your meal…
Easy Make Ahead Meatloaf
With only 7 ingredients, this classic Meatloaf recipe makes everyone happy. It's easy, delicious, and it freezes great for a make ahead meal with no fuss. | www.lakesidetable.com
- 1 1/2 pounds lean ground beef
- 1/2 package Lipton onion soup mix dry
- 1 egg
- 2/3 cup cracker crumbs Saltines or Ritz
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Soy Sauce low sodium
Preheat oven to 350.
Thoroughly mix all the Meatloaf ingredients together and put it into a loaf pan.
For the glaze, whisk the ketchup, brown sugar, soy sauce, and Worcestershire sauce together.
Poke holes in the meatloaf with your finger and spread the glaze over the top and into the holes.
Bake for 55 minutes. Let it rest for 10 minutes before you cut into it or else it might fall apart.
Variations: add 1 cup chopped white onion, fresh herbs, chopped garlic and/or lay fresh rosemary on top.
This basic recipe is fun to play with!