Mitt Romney’s favorite meatloaf makes individual servings of meat baked and basted with a sweet & tangy sauce that is outstanding.
Several years ago, Ann Romney was on an episode of Rachel Ray and shared this meatloaf recipe. She said this meatloaf, served with roasted vegetables, was her husband Mitt’s favorite meal. I copied the recipe and made it for my family a few weeks later, and we loved it. I am sure Mrs. Romney makes it way better than I do, but I am grateful that she shared it for those of us who love meatloaf!
This meatloaf really is yummy, and the glaze is outstanding. The cloves and allspice MAKE the glaze, so I would not leave them out. I also recommend doubling this recipe, because leftover meatloaves make great sandwiches on crusty bread.
Make Ahead: These meatloaves are easy to make ahead. Simply mix the meat, shape into loaves, and refrigerate (up to 2 days ahead) or freeze (for later). The glaze can be made a day or two ahead and kept in the fridge. When I make these for Sunday lunch, I bake them before church, leave in a warm oven, and whip sides up when we get home.
Savvy Freezing Tip: “Flash freeze” the uncooked meat loaves and they will freeze individually and not stick to one another in the freezer bag. I put my shaped loaves on a cookie sheet and stick in the freezer for 1-2 hours. When they have an ice glaze on the surface and are firm enough not to break or stick to other loaves, I throw all the loaves into a freezer bag. #nosticking #noclumping
Savvy Cooking Suggestion: I line my baking sheet with foil (for easy cleanup) and place the loaves atop cooking grids. The grids allow the fat to drip off the loaves and onto the pan.
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