Filed under: bulk cooking, cooking, cooking ahead, dinner, freezer, freezer cooking, frozen assets, frugal living, ground beef, make-ahead, oamc, once a month cooking, recipes
- 12-ounces tomato sauce
- 1 1/2 cups dry bread crumbs
- 4 eggs, lightly beaten
- 1/2 cup onion, finely chopped
- 1/4 cup green pepper, finely chopped
- 1 teaspoons salt, optional
- 1/8 teaspoon dried thyme, crushed
- 1/8 teaspoon dried marjoram, crushed
- 4 pounds ground beef
- 1 cup ketchup
In a large mixing bowl, combine first eight ingredients. Add ground beef and mix well. Shape into balls and place in lightly greased muffin tins; flatten to fit (should make about 2 dozen mini-meatloaves). Spoon two teaspoons ketchup on to the top of each mini-loaf. Bake uncovered in 350 degree oven for 30 minutes. Cool completely; then remove from muffin tins. To prevent from freezing into a solid meatloaf-mass, freeze individually on cookie sheets and then place into freezer bags. Label and freeze.
To serve, thaw in refrigerator and reheat in microwave.
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