“Busy Mom’s” Classic Meatloaf

Here is a customer favorite from our early farmer’s market days. A classic meatloaf. This recipe makes five loaves so you can enjoy one the day you make and freeze 4 to reheat on those busy days when you have “No Time 2 Cook”.

Prep Time

20 mins

Cook Time

1 hour

Servings

5 loaves w/ 4 servings per loaf

Ingredients

Meatloaf Ingredients:

1 28 oz Can crushed tomatoes

1 14.5 oz. Can petite diced tomatoes

2 T Salt

1/2 T Black pepper

5 Large beaten eggs

2.75 c. Dried quick oats

4 c. (2#) Season Blend frozen vegetables or (2.5 c. chopped onions, 1 c. chopped celery, & ½ c. chopped green peppers)

5# Ground chuck

Topping:

1.75 c. Ketchup

3/4 c. Brown sugar, packed

1/4 c. Yellow mustard

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Instructions

Meatloaf Directions:

Combine and mix ingredients for meatloaf in the order listed above. Divide evenly between 5 loaf pans. Wash hands thoroughly after handling raw meat.

Topping Directions:

Mix and spread over meatloaves.

Baking Directions:

Bake at 350 degrees for about 1 hour and an probe temperature reaches 165 degrees F.  Freezes well and can be reheated in the oven or microwave.

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