Mama’s Meatloaf (Freezing)
If you like, add a portion of mashed potatoes on top of the spaghetti sauce for a heartier meal. This may be frozen whole, but portioning it allows family members to defrost and eat one piece at a time as desired.
INGREDIENTS | SERVES 8
- 1 ½ pounds lean ground beef
- ½ cup bread crumbs
- 1 onion, minced
- ¼ cup minced green pepper
- 2 tablespoons molasses
- 1 tablespoon steak sauce
- 1 egg, slightly beaten
- 2 celery stalks, finely chopped
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, chopped
- 1 ½ teaspoons salt
- pepper to taste
- ¼ cup spaghetti sauce
Thoroughly combine all ingredients except spaghetti sauce.
Press into an 8" × 8" baking pan. Top with sauce.
Bake at 350°F for 1 hour, or until slightly brown around the edges.
Slice into 8 pieces; freeze whole, or freeze individual pieces double-wrapped in freezer-safe wrapping. Label and date.
Mixing It Up with Meatloaf
While it seems like a rather modern food, meatloaf has a very ancient past. When a meat was tough or resources were tight, meat would be ground and mixed with whatever was available before it was baked, fried, or put into pies. Around the nineteenth century, meatloaf as we know it slowly came into American homes. Once popularized, every cook put their personal spin on this very ancient dish!
