Meatloaf

This is part of a Sunday cook-a-thon where I prep and freeze multiple dishes for use over the next couple weeks. 


2 eggs
3/4 C. milk
1/2 C. fine bread crumbs
1 tsp. salt
1 T. italian spice mix
1 1/2 lbs ground beef
2 T. brown sugar
1 tsp dry mustard
8 oz can tomato sauce
4oz can tomato paste

alternately: use 1/4 C. ketchup or Catalina dressing instead of tomato sauce & paste.

(c) Keytee2 2012

1. In large mixing, combine all ingredients and smoosh it all together with your hands until well combined.
2. Dump in loaf pan  Bake 350 degrees for 1 hour.

For freezing:  Line loaf pan with tin foil.  Bake for 1/2 hour, let cool.  Remove meat, keeping it in the tin foil, from loaf pan and wrap it all up with another layer of foil before freezing.  
Or totally forget about lining it first and end up having to just wrap the pan and put it all in the freezer - whoops!
Or just use a disposable loaf pan!

Either way, take out night before to thaw then bake for 1/2 hour at 350 degrees.