Meal planning: Meatloaf and planning ahead
It’s been several weeks since I shared one of our menus. In the past, we have taken part in eat-in month (not eating out at ALL for the month of January) and while that has been great, it wasn’t in the cards for us this year. We had friends coming to town, office lunches that we couldn’t avoid – so we decided to be a little more conscious about eating in.
That said, I’m hoping we can stick to the menu this week. I even cooked extra meals on Sunday to be sure we were prepared.
Sunday – Rigatoni (with spaghetti sauce and meat. Think spaghetti, with a different type of pasta.)
Monday – Meatloaf – I made this on Sunday (two of them!) and I’ve never posted a photo AND the recipe! So keep reading.
Tuesday – Taco Tuesday!
Wednesday – Slow cooker chili (from a cookbook my husband received for Christmas.)
Thursday – Balsamic Chicken (in the slow cooker)
Friday – Probably Pizza. It’s becoming a Friday night thing.
Saturday – TBD
So the meatloaf is a recipe we double. We make this every couple of months – more frequently in winter – and it’s time consuming, so I like to make it on the weekend, when I have more time to devote to it. I freeze one of the loaves. In this case, I made it a day ahead so we can just warm it up and not worry about prep, dishes, etc.
If you only want one pan (4 very big servings), I suggest dividing this recipe in half.
BBQ Turkey Meatloaf
Ingredients
- 1 pound ground beef
- 1 pound ground turkey breast
- 4 eggs
- 2 cups whole wheat crackers, crushed
- 1.5 cups diced onion
- 4 cloves garlic, crushed
- 1 tsp dried oregano
- 1 c barbecue sauce, plus a little extra (to put on top before baking)
Instructions
Mix the beef and turkey until well blended. Add the eggs. Mix in the remaining ingredients, until well blended. Form the meat mixture in two loaf pans. Coat with the extra barbecue sauce. Cook at 350 degrees for 1 hour.
What is one meal you like to make ahead and/or freeze?
