A staple in our house, meatloaf can go a long way, especially during the school year. Served with mashed potatoes and veggies, this protein-packed dinner tastes even better the next day as leftovers or even in a sandwich. Plan ahead by making two and freezing one for a busy night. Read on to learn how to my this mouthwatering meatloaf
Makes six to eight servings!
• 1 pound lean ground beef
• 1 pound ground chuck
• 6 baby carrots, shredded
• 2 pieces white bread, lightly dampened
• 2 eggs
• 3 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• Onion powder, to taste
• Salt and ground pepper, to taste
Heat oven to 400 F.
In a large bowl, combine all of the ingredients. Use hands to fold in all the ingredients until they are all combined and the mixture is uniform throughout. Place the mixture on a non-greased baking sheet and mold into a large loaf.
Depending on the thickness and length of your loaf, you may need to adjust your cooking time.
Add ketchup to the top, as much or as little as you would like, for added flavor.
Place in middle of oven, and bake for 35–40 minutes.
Check to see if it is done by cutting into the middle of loaf. If you would like it more done, cook a bit longer.
Serve with mashed potatoes and a veggie!