“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”.
5 loaves w/ 4 servings per loaf
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
1.75 c. Ketchup
3/4 c. Brown sugar, packed
1/4 c. Yellow mustard
Find our products in a store near you
Combine and mix ingredients for meatloaf in the order listed above. Divide evenly between 5 loaf pans. Wash hands thoroughly after handling raw meat.
Mix and spread over meatloaves.
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.