Food Storage & Other Adventures in Motherhood

Food Storage Friday: Mini Meatloaves and Mashed Potatoes

by heather

Surprisingly of all my food storage recipes, my meatloaf is the biggest crowd pleaser (with the exception of my wheatberry salsa, but that’s more a snack than a meal.) This is unfortunate, because I generally try to avoid preparing meals that involve me squishing my fingers in raw meat.  My in-laws (who as a group are generally against eating healthy) love it and every time I bring the leftovers to work, someone asks me what in the world I am eating because it smells amazing. Seems like good enough tests for me. I found the recipe that I based this off of in Taste of Home’s Budget Suppers. Of course I cut down the salt, doubled the whole grain and changed things up a bit to turn it into something I would want to eat. The secrets that makes this meatloaf so great are:

  1. The sauce on top
  2. They are smaller so they cook faster than the average meatloaf 
  3. The Worcestershire sauce inside to give it a little zip

Mini Meat Loaves
Food Storage Ingredients:
1 1/2 cups rolled oats
1/2 cup evaporated milk
3/8 cup dried minced onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons Worcestershire sauce
1 Tablespoon brown sugar
1/3 cup ketchup
1 Tablespoon prepared mustard
mashed potatoes, prepared according to directions

Fresh Ingredients
1 egg, lightly beaten
1 1/2 pounds extra lean ground beef

1. Mix oats, milk, egg, onions, salt, pepper and Worcestershire sauce in a bowl. 2. Mix in ground beef until mixed thoroughly. 3. Form into balls, (I make them slightly smaller than my fist, but I have small hands) I put a small dent in the middle with my thumb to thin out the part where the meat is the thickest to help make sure that they cook more evenly and also hold some of the sauce in. 4. Mix ketchup, brown sugar and mustard into a sauce and spoon over meatloaves. 5. Bake at 350 for 35-45 minutes. Serve with mashed potatoes and vegetables. Makes 10 mini meatloaves.

Notes: I feel like this meal is somewhat higher intensity than I usually do, so I serve it with mashed potatoes, which are like the fast food of the food storage world. These also freeze and reheat well.


3 Responses to “Food Storage Friday: Mini Meatloaves and Mashed Potatoes”

  1. Grumpy Grateful Mom says:

    Thanks for sharing your recipes! I'll bookmark it for later. I've been looking for a killer meat loaf recipe. :)

  2. Giggles says:

    Anything with Worcestershire sauce (which I will never say correctly) is yummy. We're going to be adding this to our rotation.

    (I don't like the raw meat squishing either.)

  3. Giggles says:

    Also, I always adjust the salt in recipes as well, down to zero. Salt is basically a cleaning agent in my life. :)

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