Simply delicious meatloaf! So we ordered a 1/4 of a grass fed cow from one of my husband’s co-workers and were instructed to ring the butcher to let him know what kind of cuts we wanted. The butcher asked if we wanted any Ground Beef or All-Beef sausages…I said very little ground beef and no sausages at all. They got the No Sausages bit right, but oh my, they messed up on the Very Lil ground beef! So, now I have oodles and oodles of ground beef and well, you can’t glue poor Ol’ Bessy back together to get different cuts, soooooo when given a mess of ground beef? Make Meatloaf! And Burgers. And Hamburger Stroganoff. And Meatballs. And Chili Con Carne.

Oh, yes, I was talking about Meatloaf, wasn’t I? So I made a couple of meatloaves, cooked them, cooled them, cut them into meal size portions and froze them.  I took a package out of the freezer one morning before heading to work, came home, boiled up some ‘taters, steamed some veg, made some gravy (okay, that was a stretch! but I did it) heated the thawed meatloaf and had dinner on the table in a half hour.

Now you have to understand that when I usually make “meat”loaf, it is actually Lentil Loaf; so my smart aleck husband says…”Oh yea! Now that’s a beefy meatloaf! I am not saying that I don’t like your other “meat”loaf, but hmmmm this is GOOD!” Whatever. Without further ado, the super simple recipe that I used to make such a delectable meatloaf.

1 1/2 lean Ground Beef
1 cup Milk
1 Tablespoon Worcestershire Sauce
1/2 teaspoon Salt
Pepper, to taste
1/2 teaspoon Ground Mustard
1 teaspoon Ground Sage
1 small Onion, chopped
2 cloves Garlic, minced
1 large Egg
3 slices Bread, finely chopped (1 1/2 cups, lightly packed)
[I just tore a bunch of bread into rough bits]
1/2 cup Ketchup, Chili Sauce or BBQ sauce

Preheat oven to 350F.
Do not grease a 9X5″ loaf pan.

In large bowl, combine all ingredients except Ketchup.
Spread into loaf pan.
Spread Ketchup over top.

Insert meat thermometer so tip is in centre of loaf.
Bake, uncovered 1 hour to 1 1/4 hours or until thermometer reads 160F.
Drain meatloaf. (Our grass fed beef was so lean there wasn’t anything to drain!)
Let stand for 5 minutes.
Slice and serve.

I doubled the recipe and made two meatloaves, cut them into slices when cool, put four slices into three containers and put them in the freezer for Weekday Madness Dinners.

Thanks Betty Crocker for such a simple recipe that is sure to please!