Make-Ahead Meatloaf: One for Tonight, Two for the Freezer

The product page lists oat flour and binder flour to hold the loaf together, plus onion, sage, celery seed, coriander, and white pepper for that classic diner flavor. It's one of the few pages that gives a batch size, and at up to 7 lb per bag, it's built for cooking in bulk.

Made with

• Meatloaf Seasoning

Ingredients and steps

Makes: 3 loaves, 2 lb each

From the product page: "Mix into ground meat. A 10 oz bag makes up to 7 lb of meatloaf." and "For amounts per pound and bake times, follow the directions on the label."

Batch size: one 10 oz bag makes up to 7 lb of meatloaf. For the amount, eggs or liquid, and bake times, follow the label.

Ingredients

• 6 lb ground meat (for example, 4 lb 85% lean ground beef and 2 lb ground pork)
• Frisco Meatloaf Seasoning: the label's amount for 6 lb (one 10 oz bag covers up to 7 lb, per the product page)
• Any eggs, milk, or water the label calls for
• For the glaze (for one loaf): 1/3 cup ketchup, 2 tablespoons brown sugar, and 2 teaspoons cider vinegar

Steps

1. In a very large bowl, mix the meat with the Meatloaf Seasoning and any eggs or liquid the label calls for. Mix with your hands just until it comes together.
2. Divide into three equal portions (about 2 lb each) and shape into loaves.
3. Tonight's loaf: Bake at the label's temperature and time. Stir the glaze together and spread it on for the last 15 minutes. It's done when the center reads 160F (165F if you use any ground turkey or chicken). Rest 10 minutes before slicing.
4. Freezer loaves: Wrap each raw loaf tightly in plastic wrap, then foil. Label with the date and freeze. USDA says raw ground meat keeps best in the freezer for 3-4 months.
5. To cook a frozen loaf, thaw it in the refrigerator overnight (never on the counter), then bake the same way, to 160F in the center.
6. Refrigerate leftovers within 2 hours and reheat slices to 165F. Cold meatloaf sandwiches are a fine lunch, too.

Pair it with

Sloppy Joe Seasoning. It's the other big-batch ground beef supper. The product page's directions use 5 lb of ground beef with 30 oz of tomato paste and 6 cups of water.