Weeknight Meatloaf


Simple, delicious comfort food – would you expect anything less from well made meatloaf? I make a double batch to slice and freeze for individual workday lunches. Enjoy!

Ingredients (Serves 4)

1 1/2 pounds lean ground beef

1/2 cup fresh bread crumbs

1 egg

1 teaspoon dried oregano, crushed

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh onion, finely chopped

1/2 teaspoon freshly ground pepper

1/2 teaspoon salt

For the glaze:

2 tablespoons tomato paste

1 tablespoon vinegar

1 tablespoon brown sugar

1/4 teaspoon cayenne pepper


Step 1) Combine tomato paste, vinegar, brown sugar, and cayenne pepper to make a glaze. Set aside.

Step 2) Combine remaining ingredients in a large bowl and mix thoroughly (use your hands). Shape the meat mixture into a rectangular shape and place in a bread pan.

Step 3) Bake the meatloaf in the pan, uncovered, for 45 minutes in a preheated 375 degree oven. Remove pan from oven and drain fat by tipping the pan carefully over a disposable container placed in the sink (to prevent dangerously hot spills).

Step 4) Remove meatloaf from the bread pan and place on a baking sheet with shallow sides. Spread the glaze on top of the meatloaf. Return meatloaf to the oven and reduce heat to 350 degrees. Bake meatloaf for an additional 15 minutes, or until the internal temperature reaches 160 degrees F.

Tip: Sometimes I bake this meatloaf and place it in the freezer, whole, for about 2 hours. When partially frozen, the meatloaf can be sliced into perfect “magazine photo” slices. I then prepare workday lunches by placing two nice looking slices per freezer container, along with a serving of cooked vegetables.

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