Meatloaf made right is a good thing. It is inexpensive, easy to make, freezes well, and is absolutely delicious. Since I often make meatloaf for Sunday lunch, I’ll share my do ahead tips and techniques. I just love coming home after church to a comfort food, and this meatloaf is one of our favorites.
On Tuesdays at The Fresh Market (where ground chuck is often on sale for $2.99 per pound), I buy 2 1/4 pounds of freshly ground chuck (the 1/4 is to compensate for shrinkage). I assemble the meatloaf recipe below, wrap the meatloaf well (uncooked), and freeze it.
Thaw the meatloaf a day or two ahead of time, wrapped and in the fridge. The day of cooking/serving, all you’ll need to do is mix the glaze, spread on the meatloaf, and bake.
This meatloaf is wonderful served with easy and delicious 4-Cheese Potato Casserole With Chives and homemade green beans. It is comfort food at its best!
Serving Size 1
Amount Per Serving Calories 2361 Total Fat 49g Saturated Fat 18g Cholesterol 540mg Sodium 9820mg Carbohydrates 275g Sugar 164g Protein 211g