We have so many people ask about freezing recipes--well, we freeze most anything, though there are some things that are more "freezer-friendly" than others. This meatloaf is a classic for the freezer. I often make this just to divide up in portions, package, and freeze.
Today, this loaf was divided 3 ways--half to freeze for a meal to take to someone, then 2 double serving portions for my own use. Oh, and I had to cut one slice to taste, of course...This recipe has a generous amount of sauce, so when I package up each portion, I add a little more sauce to each one.
I want to pass on a little trick I learned today--this meatloaf has some good veggies in it--carrots, celery, onion--and the recipe says to chop them small in the food processor (or by hand), then sauté in 2 tablespoons butter. I was in a hurry today, so I decided to skip this step, thinking those veggies are so small, they should cook just fine in the meatloaf--and the added bonus, is this deletes 2 tablespoons of fat! I gave it a try and found it made no difference at all. So feel free to skip the last half of step 1 in this recipe.
Here is a close up of this flavorful, healthy meatloaf--even chock full of vegetables, it has good texture and stays together nicely when sliced. I used half turkey/half beef this time, though it usually just depends on what I have on hand.
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