13 Make-Ahead Meatloaf Recipes Designed for Freezer Prep

Busy weeknights often leave little time for cooking from scratch. Having meatloaf ready in the freezer can help with that. These 13 recipes focus on simple prep steps and reliable freezing methods. You will find options with different flavors and ingredients to match what you have on hand. Each one is meant to give you a solid meal plan for the weeks ahead.

Freezer Prep Tips for Meatloaf

These tips will help you get the best texture and flavor from your make-ahead meatloaf recipes.

Form Loaves on a Sheet Pan First

Shape the meat mixture into loaves and place them on a parchment-lined baking sheet. Freeze until solid, then wrap each one. This step prevents flat spots and makes stacking easier.

Double Wrap for Protection

Wrap each loaf in plastic wrap, then add a layer of foil or slide it into a freezer bag. Press out extra air to avoid freezer burn during longer storage.

Label With Baking Instructions

Write the recipe name, date, and oven temperature on the package. Include whether to thaw first or bake from frozen so you can grab the right loaf later.

Thaw in the Fridge Overnight

Move the meatloaf to the refrigerator the day before baking. This keeps the texture even and cuts down on total oven time.

Check Internal Temperature

Bake until the center reaches 160 degrees. Add 15 to 20 minutes if cooking straight from frozen.

Italian Sausage and Beef Meatloaf with Marinara

This meatloaf blends ground beef with Italian sausage for a savory, well-seasoned loaf that holds up well in the freezer. The marinara keeps the interior moist while adding a simple tomato flavor that pairs easily with pasta or roasted vegetables on busy nights.

It works best when you prep a batch on the weekend, freeze it uncooked, and pull it out for quick weeknight dinners. The result is a sliceable, firm texture with a light crust on top once baked.

Italian Sausage and Beef Meatloaf with Marinara

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 8 ounces Italian sausage, casings removed
• 1/2 cup breadcrumbs
• 1 large egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce, divided
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Place the ground beef, Italian sausage, breadcrumbs, egg, onion, garlic, Italian seasoning, salt, and black pepper in a large bowl. Add 1/4 cup of the marinara sauce.
• Mix the ingredients with your hands until evenly combined, but avoid overworking the meat.
• Shape the mixture into a loaf and place it in a loaf pan or on a parchment-lined baking sheet.
• Spread the remaining 3/4 cup marinara sauce evenly over the top of the loaf.
• If freezing, cover tightly with plastic wrap and foil, then store in the freezer for up to three months.
• When ready to cook, thaw overnight in the refrigerator if frozen. Bake at 375°F for 50 to 60 minutes until the internal temperature reaches 160°F.
• Let the meatloaf rest for 10 minutes before slicing. Sprinkle with Parmesan cheese and parsley just before serving.

merknader

Freeze the assembled loaf before baking so it stays fresh longer. When reheating slices, add a spoonful of extra marinara on top to restore moisture. If you want a milder flavor, use mild Italian sausage instead of spicy. Leftovers reheat well in a skillet with a splash of water to keep the texture from drying out.

Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Loaf Pan, Baking Sheet

Turkey Spinach Feta Meatloaf

This meatloaf pairs lean ground turkey with spinach and feta for a lighter option that still feels satisfying. It works well for freezer prep because the mixture holds together nicely after thawing and baking, giving you a ready meal on busy nights.

The spinach adds moisture while the feta brings a salty, tangy note that pairs with simple herbs. The result is a sliceable loaf with good texture and balanced flavor.

Turkey Spinach Feta Meatloaf

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375°F. In a large mixing bowl, combine the ground turkey, chopped spinach, feta cheese, breadcrumbs, egg, milk, diced onion, minced garlic, oregano, salt, and pepper. Stir until the ingredients are evenly distributed but avoid overmixing.
• Lightly grease a loaf pan or line a baking sheet with parchment. Transfer the mixture to the pan and press it into an even loaf shape, or form it by hand on the baking sheet.
• Bake for 45 to 50 minutes, or until the internal temperature reaches 165°F in the center. Remove from the oven and let the meatloaf rest for 5 minutes before slicing.

merknader

Assemble the loaf, wrap it tightly in plastic and foil, and freeze it raw for up to three months. Thaw overnight in the fridge before baking as directed. If the mixture feels too wet after thawing, add an extra tablespoon of breadcrumbs before shaping.

Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing Bowl, Loaf Pan

BBQ Bacon Cheddar Meatloaf

This meatloaf brings together smoky bacon, sharp cheddar, and tangy BBQ sauce in one easy loaf. It works well for freezer prep because you can mix and shape it ahead, then store it for quick weeknight meals later.

The result is a savory, cheesy meatloaf with bits of bacon throughout and a sticky BBQ glaze on top. It reheats nicely after thawing and pairs well with simple sides like mashed potatoes or roasted vegetables.

BBQ Bacon Cheddar Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 6 slices bacon
• 1 cup shredded cheddar cheese
• 1/2 cup BBQ sauce, divided
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

fremgangsmåte

 

• Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into small pieces.
• In a large bowl, combine the ground beef, crumbled bacon, cheddar cheese, breadcrumbs, egg, onion, garlic, salt, and pepper.
• Add 1/4 cup of the BBQ sauce to the bowl and mix everything until evenly combined.
• Shape the mixture into a loaf on a parchment-lined baking sheet.
• Brush the top with the remaining 1/4 cup BBQ sauce.
• To freeze, wrap the uncooked loaf tightly in plastic wrap and then foil. Label and freeze for up to three months.
• When ready to cook, thaw overnight in the fridge. Bake at 375°F for 45 to 55 minutes until the internal temperature reaches 160°F.

merknader

For best texture after freezing, avoid overmixing the meat so it stays tender once baked. If you prefer a stronger BBQ flavor, add a light second brush of sauce during the last 10 minutes of baking. Leftovers keep well in the fridge for three days and reheat gently in the oven to maintain moisture.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Skillet, Baking Sheet

Mexican Chipotle Beef and Corn Meatloaf

This meatloaf brings smoky chipotle heat together with sweet corn and classic Mexican spices. It freezes well before baking, so you can prep it on a weekend and have a bold, satisfying dinner ready with almost no effort later in the week.

The corn keeps the beef moist while the chipotle and cumin give it a rich, slightly spicy flavor that pairs nicely with rice or a simple green salad.

Mexican Chipotle Beef and Corn Meatloaf

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 1/2 pounds ground beef
• 1 cup frozen corn kernels, thawed
• 2 chipotle peppers in adobo sauce, finely chopped
• 2 tablespoons adobo sauce
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup ketchup

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease a loaf pan.
• In a large bowl, combine the ground beef, thawed corn, chopped chipotle peppers, adobo sauce, breadcrumbs, egg, onion, garlic, cumin, smoked paprika, salt, and black pepper.
• Add the chopped cilantro and mix everything with your hands until the ingredients are evenly distributed.
• Press the mixture firmly into the prepared loaf pan and smooth the top.
• Stir together the ketchup with any remaining adobo sauce if desired, then spread it over the top of the meatloaf.
• Bake for 50 to 55 minutes, or until the internal temperature reaches 160°F.
• Let the meatloaf rest for 10 minutes before slicing and serving.

merknader

Thaw the frozen meatloaf overnight in the fridge before baking so it cooks evenly. If you prefer less heat, use only one chipotle pepper and reduce the adobo sauce to one tablespoon. Leftovers reheat well in a skillet with a splash of water to keep the corn from drying out.

Course: Main Course
Cuisine: Mexican
Equipment: Mixing Bowl, Loaf Pan, Oven

Ginger Teriyaki Pork Meatloaf

This pork meatloaf brings together fresh ginger and teriyaki sauce for a savory-sweet flavor that feels a little different from classic versions. It works well when you want to prep several meals ahead and pull one from the freezer on busy evenings.

The texture stays tender thanks to the egg and breadcrumbs, while the ginger gives a bright note that balances the rich pork.

Ginger Teriyaki Pork Meatloaf

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground pork
• 1/3 cup teriyaki sauce, divided
• 2 tablespoons grated fresh ginger
• 1/2 cup panko breadcrumbs
• 1 large egg
• 3 green onions, sliced
• 2 garlic cloves, minced
• 1 tablespoon sesame oil
• Sesame seeds for garnish

fremgangsmåte

 

• Place the ground pork in a large bowl. Add 3 tablespoons of the teriyaki sauce, the grated ginger, panko breadcrumbs, egg, most of the sliced green onions, minced garlic, and sesame oil.
• Mix everything with your hands until the ingredients are evenly combined but not overworked.
• Shape the mixture into a loaf about 8 inches long and place it on a parchment-lined baking sheet.
• Brush the top with the remaining teriyaki sauce.
• To freeze, cover the loaf tightly with plastic wrap and foil, then place the sheet in the freezer until the meatloaf is solid. Transfer to a freezer bag for longer storage.
• When ready to cook, thaw overnight in the refrigerator. Bake at 375°F for 45 to 55 minutes until the internal temperature reaches 160°F. Sprinkle with sesame seeds and the remaining green onions before serving.

merknader

Shape the loaf on the same sheet you plan to bake it on so you can move it straight from freezer to oven after thawing. If the teriyaki sauce you use is very thick, thin a tablespoon with a splash of water before brushing so it spreads evenly. Leftovers reheat well in a covered skillet with a little extra sauce to keep the meat moist.

Course: Main Course
Cuisine: Asian
Equipment: Mixing Bowl, Baking Sheet, Loaf Pan

Greek Lamb Meatloaf with Olives and Feta

This meatloaf brings bright Mediterranean flavors to your freezer with minimal effort. Ground lamb pairs with briny olives and creamy feta for a savory dish that holds up well through freezing and reheating. It suits meal prep when you want something hearty and different from standard beef versions.

The finished loaf stays moist inside with a lightly crisp exterior. Olives give bursts of saltiness while feta adds tang that balances the rich meat. It works nicely for weeknight dinners after a quick thaw.

Greek Lamb Meatloaf with Olives and Feta

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground lamb
• 1/2 cup breadcrumbs
• 1 large egg
• 1/2 cup crumbled feta cheese, divided
• 1/3 cup chopped Kalamata olives, divided
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375 degrees and lightly grease a loaf pan.
• In a large bowl, combine the ground lamb, breadcrumbs, egg, half the feta, half the olives, onion, garlic, oregano, salt, and pepper. Mix gently with your hands until just combined.
• Press the mixture evenly into the prepared loaf pan. Sprinkle the remaining feta and olives over the top and press them lightly into the surface.
• Bake for 45 to 50 minutes until the internal temperature reaches 160 degrees. Let the meatloaf rest for 10 minutes before slicing.
• Cool completely, then wrap tightly in plastic wrap followed by foil for freezing.

merknader

For best freezer results, shape the raw mixture into a loaf, wrap it well, and freeze before baking. Thaw overnight in the fridge, then bake as directed. Serve slices with a simple side of roasted vegetables or tucked into pita with cucumber slices.

Course: Main Course
Cuisine: Mediterranean
Equipment: Large Mixing Bowl, Loaf Pan, Aluminum Foil

Mushroom and Swiss Turkey Meatloaf

This turkey meatloaf combines earthy mushrooms with mild Swiss cheese for a savory flavor that feels comforting without being heavy. It works well for busy weeks since you can assemble the loaf ahead, freeze it, and bake it later when needed. The mushrooms keep the meat moist while the cheese adds a gentle creaminess throughout each slice.

Mushroom and Swiss Turkey Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 8 ounces cremini mushrooms, finely chopped
• 1 cup shredded Swiss cheese, divided
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/2 cup finely diced onion
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• Heat a skillet over medium heat and cook the chopped mushrooms and diced onion until the liquid evaporates and the vegetables soften, about 6 minutes. Add the minced garlic and cook 1 minute more, then remove from heat and let cool slightly.
• In a large bowl, combine the ground turkey, cooled mushroom mixture, 3/4 cup of the shredded Swiss cheese, breadcrumbs, egg, thyme, Worcestershire sauce, salt, and black pepper. Mix gently until just combined.
• Shape the mixture into a loaf on the prepared baking sheet. Sprinkle the remaining 1/4 cup Swiss cheese over the top.
• Bake for 45 to 50 minutes until the internal temperature reaches 165 degrees. Let the meatloaf rest 10 minutes before slicing.

merknader

Sautéing the mushrooms first removes excess moisture so the loaf holds its shape after freezing. If freezing, shape the loaf on a parchment-lined tray, wrap tightly, and store up to two months. Thaw overnight in the fridge before baking, or add 15 extra minutes if baking from frozen. The Swiss cheese on top melts into a light golden layer that pairs nicely with simple roasted vegetables or a green salad.

Course: Main Course
Cuisine: American
Equipment: Skillet, Mixing Bowl, Baking Sheet

Jalapeño Popper Beef Meatloaf

This meatloaf packs the creamy, spicy taste of jalapeño poppers into a simple beef base. Cream cheese keeps the texture moist while bacon and cheddar add savory depth. It works well for busy weeks when you want a bold dinner ready after thawing.

Make it on a weekend, then freeze the whole loaf or slices for later. The heat from the peppers stays balanced against the rich cheese and beef.

Jalapeño Popper Beef Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1.5 pounds ground beef
• 4 ounces cream cheese, softened
• 3 jalapeños, seeded and diced
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1/2 cup breadcrumbs
• 1 large egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Cook the bacon in a skillet until crisp, then drain and crumble it.
• In a large bowl, combine the ground beef, softened cream cheese, diced jalapeños, shredded cheddar, crumbled bacon, breadcrumbs, egg, chopped onion, minced garlic, salt, and black pepper.
• Mix everything with your hands until the ingredients are evenly distributed.
• Shape the mixture into a loaf on the prepared baking sheet.
• Bake for 50 to 55 minutes until the internal temperature reaches 160 degrees.
• Let the meatloaf rest for 10 minutes before slicing.

merknader

For best freezer results, cool the baked loaf completely, wrap it tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge and reheat slices in a 350-degree oven to keep the cream cheese from separating. Reduce the jalapeños to two if you prefer milder heat.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Skillet

Apple Sage Pork Meatloaf

This meatloaf blends ground pork with sweet grated apple and fresh sage for a savory dish that feels a little different from the usual version. The apple keeps the texture moist while the sage adds an earthy note that pairs well with the pork. It is a good choice when you want to prep several meals at once and store them for later.

The recipe comes together quickly with everyday ingredients and freezes well either raw or after baking. It works for weeknight dinners when you need something reliable that still tastes homemade.

Apple Sage Pork Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground pork
• 1 large apple, grated
• 3 tablespoons fresh sage, chopped
• 1/2 cup breadcrumbs
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper

fremgangsmåte

 

• Place the ground pork, grated apple, chopped sage, breadcrumbs, diced onion, minced garlic, egg, salt, and pepper in a large mixing bowl.
• Mix the ingredients with your hands until everything is evenly combined and no streaks of egg or seasoning remain.
• Shape the mixture into a compact loaf and set it in a loaf pan or on a parchment-lined baking sheet.

merknader

Form the loaf on a sheet of plastic wrap so you can lift it easily into a freezer bag. Thaw it overnight in the refrigerator before baking at 375 degrees until the internal temperature reaches 160 degrees. Leftovers reheat well in a covered skillet with a splash of broth to keep the slices from drying out.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Loaf Pan, Baking Sheet

Buffalo Chicken Meatloaf with Blue Cheese

This meatloaf combines ground chicken with classic buffalo wing flavors and pockets of tangy blue cheese. It freezes well before or after baking, so you can pull out a ready-to-heat meal on busy nights or game days.

The result is a spicy, savory loaf with a tender texture from the chicken and a slight crunch from celery. Blue cheese melts into creamy bits throughout while adding a sharp contrast to the heat.

Buffalo Chicken Meatloaf with Blue Cheese

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• ¾ cup panko breadcrumbs
• 1 large egg
• ⅓ cup buffalo wing sauce
• ½ cup crumbled blue cheese
• ¼ cup finely chopped celery
• 2 tablespoons chopped fresh parsley
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Additional buffalo wing sauce and blue cheese crumbles, for serving

fremgangsmåte

 

• Preheat the oven to 375°F and line a baking sheet with parchment paper or lightly grease a loaf pan.
• In a large bowl, combine the ground chicken, panko breadcrumbs, egg, buffalo wing sauce, crumbled blue cheese, celery, parsley, onion powder, salt, and black pepper.
• Mix with clean hands or a spatula until the ingredients are evenly distributed but not overworked.
• Shape the mixture into a loaf about 8 inches long and place it on the prepared baking sheet, or press it into the loaf pan.
• Bake for 45 to 50 minutes until the internal temperature reaches 165°F.
• Let the meatloaf rest for 5 minutes, then slice and serve with extra buffalo sauce and blue cheese crumbles on top.

merknader

For best freezer results, shape the raw mixture into a loaf, wrap it tightly in plastic wrap and foil, and freeze for up to two months. Thaw overnight in the fridge before baking as directed. If the baked meatloaf seems dry after reheating, drizzle a little warm buffalo sauce over each slice right before serving.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Loaf Pan

Moroccan Spiced Beef Meatloaf with Apricots

This meatloaf brings together warm Moroccan spices and sweet dried apricots for a savory-sweet flavor that feels special without extra effort. It works well for freezer prep because you can assemble the loaf ahead, freeze it raw, and bake it straight from the freezer or after thawing for an easy dinner later in the week. The texture stays moist thanks to the apricots, while the spices give each slice a fragrant, slightly earthy taste.

Moroccan Spiced Beef Meatloaf with Apricots

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Rett Main Course

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup dried apricots, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1 large egg
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 teaspoon paprika
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Place the ground beef, chopped apricots, diced onion, minced garlic, breadcrumbs, egg, cumin, coriander, cinnamon, paprika, cilantro, salt, and pepper in a large mixing bowl.
• Mix everything with your hands or a spoon until the ingredients are evenly distributed and no streaks of spice remain.
• Shape the mixture into a compact loaf about 8 inches long and place it on a baking sheet lined with parchment paper.
• If freezing for later, wrap the uncooked loaf tightly in plastic wrap followed by aluminum foil and store in the freezer.
• When ready to cook, thaw the loaf overnight in the refrigerator if frozen, then bake at 375 degrees F for 50 to 60 minutes until the internal temperature reaches 160 degrees F.
• Let the meatloaf rest for 10 minutes before slicing and serving.

merknader

Chop the apricots into small pieces so they release moisture evenly throughout the loaf during baking. If you prefer a milder flavor, reduce the cinnamon by half. For best freezer results, shape the loaf on a parchment-lined sheet before wrapping so it holds its form when thawed.

Course: Main Course
Cuisine: Moroccan
Equipment: Mixing Bowl, Baking Sheet, Aluminum Foil

Pepperoni Pizza Stuffed Meatloaf

This meatloaf brings pizza night into a freezer-friendly format. A savory beef base wraps around a center of melted cheese and pepperoni, then gets finished with extra sauce on top. It works well for busy weeks when you want something hearty that can be assembled now and baked later.

The result is a sliceable loaf with a tender texture and bold Italian flavors. Pepperoni adds a little chew while the cheese stays gooey inside. It is straightforward to make in batches and stores cleanly for future meals.

Pepperoni Pizza Stuffed Meatloaf

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup pizza sauce, divided
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup sliced pepperoni, divided
• 1/4 cup grated Parmesan cheese

fremgangsmåte

 

• Preheat the oven to 375 degrees F. In a large bowl, combine the ground beef, breadcrumbs, egg, Italian seasoning, salt, black pepper, and 1/2 cup pizza sauce. Mix until evenly blended.
• Place the meat mixture on a sheet of parchment paper and press it into a 10 by 8 inch rectangle. Sprinkle 1 cup of the mozzarella and 1/4 cup of the pepperoni down the center, leaving a 1 inch border on all sides.
• Use the parchment to help roll the meat from one long side into a tight loaf, sealing the ends so the filling stays inside. Transfer the loaf to a loaf pan.
• Spread the remaining 1/2 cup pizza sauce over the top. Scatter the remaining 1/2 cup mozzarella, remaining 1/4 cup pepperoni, and the Parmesan over the sauce.
• Bake for 50 to 55 minutes until the internal temperature reaches 160 degrees F. Let the loaf rest 10 minutes before slicing.
• For freezer prep, assemble the loaf through step 4, wrap tightly in plastic and foil, and freeze up to three months. Thaw overnight in the fridge before baking as directed.

merknader

To keep the cheese from leaking during baking, press the meat edges firmly together when forming the loaf. If freezing, add a light layer of extra sauce on top after thawing to restore moisture. Leftovers reheat well in a 350 degree F oven for 15 minutes, which keeps the pepperoni from drying out.

Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Loaf Pan, Parchment Paper, Oven

Cranberry Glazed Turkey Meatloaf

This turkey meatloaf offers a lighter take on the classic with a sweet-tart cranberry glaze that caramelizes during baking. The flavors work well for weeknight meals or holiday prep, and the loaf holds up nicely after freezing and reheating.

It is easy to assemble in batches, so you can stock the freezer with several loaves at once for quick dinners later.

Cranberry Glazed Turkey Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup whole berry cranberry sauce

fremgangsmåte

 

• Preheat the oven to 375°F. In a large bowl, combine the ground turkey, breadcrumbs, egg, onion, garlic, thyme, salt, and pepper until evenly mixed.
• Shape the mixture into a loaf about 8 inches long and place it on a parchment-lined baking sheet.
• Spread half of the cranberry sauce evenly over the top and sides of the loaf.
• Bake for 45 to 50 minutes, or until the internal temperature reaches 165°F.
• Remove from the oven and let the meatloaf rest for 5 minutes. Spread the remaining cranberry sauce over the top before slicing and serving.
• To freeze, let the baked loaf cool completely, then wrap tightly in plastic wrap followed by foil. Thaw overnight in the refrigerator before reheating.

merknader

Brush on the second layer of cranberry sauce after baking so it stays glossy instead of drying out. If the loaf feels too soft before shaping, chill the mixture for 15 minutes. Reheat slices in a covered skillet with a splash of broth to keep the turkey moist.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper