Making a meatloaf?

Are you making a meatloaf on your menu in the near future? We all know this is a pretty easy dish to make and such a wonderful comfort food going into the cooler months. However, what about those hurried nights when you are pushed for time and need to just "throw something in the oven?" Well...if you are making a meatloaf tonight, I encourage you to purchase double the ground beef (or turkey, whatever you use), double your recipe and make 2! Once you have divided the mixture into two and placed yours in the pan to bake for dinner tonight, place the remaining mixture in a gallon zip loc bag and freeze! All you have to do next week (or whenever) when you know you have a busy night of chauferring or a late night at the office, pull the meatloaf from the freezer the night before and thaw in the fridge overnight. When you arrive home, place it in the loaf pan, form it, bake it and make an easy side or salad to go with it and you have dinner on the table with little to no preparation!

This is a new meatloaf recipe I added to my book, this makes two (one to eat and one to freeze)! YUMMY! This is an easy one to thaw, place in a pan in the morning before work or chauferring and have your teenager put in the oven so you walk into a meal ready to go!

Shopping list:
buttery crackers, crushed
2 small onion, chopped
minced garlic
ground black pepper
rubbed sage (optional, if you aren't a fan)
shredded Swiss cheese, divided (or whatever cheese you have)
2 lbs lean ground beef

Cheesy Meatloaf

4 eggs
20-32 buttery crackers, crushed
2 small onion, chopped
1 tablespoon and 1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2-1 teaspoon rubbed sage (optional, if you aren't a fan)
2 cups shredded Swiss cheese, divided (or whatever cheese you have)
2 pounds lean ground beef
3 Tbsp. of Ketchup (see my note below about how I use this)

Preheat an oven to 375 degrees F. Grease your loaf pan for the 1 lb of meat you are cooking tonight.

Beat the eggs in a bowl to mix. Whisk in the cracker crumbs, onion, garlic, salt, pepper, and sage. Set aside 3 tablespoons of the Swiss cheese to use as a topping, and stir the rest into the egg mixture along with the ground beef. Divide mixutre into 2 balls. Pack one of the mixtures into the prepared loaf pan. Place the other in a gallon freezer bag and freeze for later use!

Bake in the preheated oven until no longer pink in the center, about 1 to 1 1/2. About 2 minutes before the meatloaf is ready, sprinkle with the reserved Swiss cheese or topping of choice (I use ketchup), and return to the oven until melted (I like to broil for one minute with my ketchup on top).

I like to serve mine with mashed potatoes or a package of some kind of cheesy potates. Enjoy!

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