Tuesday, September 22, 2009

Freezer Meatloaf Mix

I got this recipe from a USU Extension pack that has a bunch of freezer meals and mixes. It makes a easy dinner on the nights you just don't want to cook. And you can use the mix for other things too!

Meatloaf Mix
  • 2 eggs beaten
  • 1 8oz can tomato sauce
  • 2 Tbsp dried chopped onion
  • 1 tsp salt
  • 1 Tbsp Worcestershire sauce
  • 1/4 tsp ground sage
  • 1/4 tsp ground oregano
  • 1/4 tsp ground marjoram
  • 1/4 tsp celery salt
  • 2 lbs lean ground beef (it has to be fresh since you will freeze it raw)
  • 1/2 cup bread crumbs
  • 1/2 cup regular oatmeal
  • 1/2 cup cooked rice

In a large bowl, combine eggs, tomato sauce, onion, salt, and Worcestershire sauce, sage, oregano, marjoram, and celery salt. Stir in ground beef and bread crumbs. Spoon evenly into three 2-cup freezer containers with tight-fitting lids. Attach lids. Label containers with date and contents. Store in freezer. Use within 3 months. Makes 3 packages or 6 cups of Meatloaf Mix. (I usually make 4 smaller packages)

These are the recipes you can make with the mix:

Mini Meat Loaves

  • 1 pkg Meatloaf Mix
  • 2 tsp tomato sauce
  • 1 tsp brown sugar

Preheat oven to 375 degrees. Shape meat mix into two mini-meat loaves. Place in shallow baking pan. Top with tomato sauce mixed with brown sugar, if desired. Bake 30 min or until done.

Porcupine Meatballs
1 pkg Meatloaf Mix
Form into balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake at 350 degrees for about 45 minutes. Makes 6 to 8, 2 large meatballs each.


  • 1/2 cup brown sugar
  • 1/2 cup barbecue sauce
  • 1/2 cup ketchup
  • 1 can tomato sauce
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp seasoning salt
  • 1/2 tsp chili powder
  • 1 tsp dry onion flakes

Combine all ingredients and blend thoroughly. Heat and pour over meatballs.

Stuffed Peppers

  • 1 pkg meatloaf mix
  • 2 green peppers, halved, seeded
  • 1/2 cup tomato sauce
  • 1/8 tsp garlic salt
  • 1/2 cup cooked rice

Cook green pepper halves in boiling water for 2 minutes. Drain well. Combine tomato sauce and res of ingredients with meat mixture. Fill each pepper half. Place in glass baking dish. Top each pepper with 1 Tbsp Tomato Sauce. Bake uncovered at 375 for 45 minutes or until done.

Casserole Pizza

  • 1 pkg Meatloaf Mix
  • 1/2 cup tomato sauce
  • 1/4 tsp oregano leaves, crushed
  • 1/8 tsp dried basil leaves, crushed
  • 1 (4-oz) can sliced mushrooms
  • 6 green pepper rings
  • 1 cup shredded mozzarella cheese
  • 1 Tbsp grated Romano cheese
  • sliced black ripe olives for garnish
  • 2 parsley sprigs for garnish

In medium bowl, combine tomato sauce, oregano, basil and mushrooms; set aside. Preheat over 375 degrees. Divide Meat Loaf Mix evenly into two 4 inch pie pans, or individual casserole dishes. Spoon tomato sauce mixture evenly over mix. Bake 15 minutes in preheated oven. Remove from oven and top each with 3 green pepper rings. Sprinkle evenly with mozzarella cheese and Romano cheese. Bake 10 minutes longer. Garnish with black olives and parsley sprigs.

1 comment:

Me and My Gang said...

thankyou for this recipe I am so excited.. Another idea is to do individual meat loaves in muffin tins... that way you can portion control your meat loaves...Great diet tip Thanks again