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!
Nutrition Information: Serving Size: 1
Amount Per Serving: Calories: 2361Total Fat: 49gSaturated Fat: 18gCholesterol: 540mgSodium: 9820mgCarbohydrates: 275gSugar: 164gProtein: 211g