SoBo Mama's Tips & Tricks

{March 16, 2013}   Recipe: (Monkey-Approved) Quick & Easy Meatloaf

My Grandpa makes the best meatloaf, hands-down.  Hot dogs, too, but that’s another blog.  I don’t know exactly how he does it, but Grandpa’s meatloaf has always been one of my favorite meals to share at their house.  Even if Gram makes me have a no-thank you helping of asparagus (hairy-grass).

I know I’ve asked him before how to make it.  Gram accuses me of calling for recipes and not writing anything down, but honestly, it’s just never the same.  It’s like Christmas fudge, or beer batter pancakes: Grandpa does it the best.

But I believe I must’ve come up with a pretty good version.  Monkey #2, who tends to be a little on the picky side (gets it from her daddy), has been requesting meatloaf sandwiches every day after school this week.

Quick and Easy Meatloaf

    • 1 pound ground meat, thawed (I used venison – it’s what’s on hand!)
    • 2 eggs
    • 1 envelope dry onion soup mix
    • 1 1/2 C bread crumbs (I like the Italian ones – Gramp may do Ritz Crackers!)
    • 2 eggs
    • 1/3 C ketchup (or bbq sauce)
    • 2/3 C water
    • A dash of Italian seasoning

Mix the whole mess together really well.  Form into a loaf shape and place on a flat pan, or use a loaf pan, and cook at 350 for one hour.

I don’t top mine with sauce of any kind.

I would serve with whatever veggies are in season, or at least what’s available at a good price.  Everyone knows how cheap frugal I am!  I love potatoes but rice is a biggie in Louisiana, so maybe rice and brown gravy would be a good side.

I actually have a special meatloaf pan that drains the grease away.  Handy dandy, but I actually didn’t have any grease this last time because I used deer.  Please note, using deer will result in a drier meatloaf.  I think Grandpa usually uses a half and half mixture of burger and venison, or even pork and venison.

For the Freezer:  I would prepare the meatloaf the same way except I’d cook in a muffin tin to create individual servings – ideal for a snacktastic monkey.  This will also cut down on the baking time.  I’ll update when I have that figured out specifically, or if one of my amazing readers figures it out, please let me know!  Allow to cool, then put the individual meatloaf muffins in zip-top sandwich baggies.  All of the baggies can be put in a gallon freezer bag, labeled with re-heating instructions.  I think the microwave for 2 minutes on high would be perfect.  I’d freeze as flat as possible, just because I love my stack of bags in the freezer.



jeepnmom says:

I made meatloaf for dinner last night too! With mashed potatoes of course. And it tasted soooo good, there were NO leftovers! Of anything! I’ll share my recipe with ya….it’s super secret though, LOL!

katiebman says:

E-mail it to me 🙂

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