My Dad makes the best meatloaf recipe and it’s easy and fast. He would shape it into shapes depending on the occasion. I remember one Valentine’s Day he made the meatloaf for our family in the shape of a heart. This is definitely a family favorite. Since you add the carrots & potatoes to the meatloaf pan, you have a complete meal in one pan! Also, you can pre-prep the meatloaf, cover it, put it in the fridge, and just cook it the next day when you’re ready to eat. Great make-ahead meal idea.
Author: Sarah Koszyk adapted from Phil Koszyk
Recipe type: Entree
One pound 96% fat free ground beef
8-ounce tomato sauce
1 onion, chopped
1 carrot, chopped
1 cup breadcrumbs (throw 1 slice day old bread into the food processor)
1 can sliced mushrooms, chopped
Salt, pepper, oregano and cayenne – to taste
2 carrots, sliced
2 small potatoes, peeled and sliced in big chunks
Pre-heat oven to 325 degrees.
Chop onions, 1 carrot, and mushrooms.
Spray pan with cooking spray and sauté chopped onion and 1 carrot.
Cook until onion is translucent;
Add tomato sauce and mushrooms.
Make breadcrumbs in a food processor.
Mix together egg, ground beef, breadcrumbs and seasonings in a large bowl. Add in onion/tomato sauce mixture.
Place the molded meatloaf into square glass Pyrex baking dish.
Line the rim with the potatoes & sliced carrots (this is where you can cover & put it in the fridge to eat the next day).
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