I consider meatloaf to be one of my quick and easy meals. Here’s how.
- I use only ground beef. I almost always have some in the freezer, laid out thin and flat in a zip lock freezer bag so that it thaws quickly.
- I keep a box of instant mashed potatoes on hand just for meatloaf. I use it in place of breadcrumbs.
- I mix the meatloaf in my KitchenAid mixer. Probably any heavy-duty mixer with a paddle would work just as well.
- I put the meatloaf in a 8″ x 8″ baking dish so it only needs to bake for 45 minutes. If you need it done even more quickly, put the meatloaf in a muffin tin and bake for 35 minutes. I used to do this often, and we called them meat muffins. I now stick to the square dish because clean up is easier.
- Many times I will make two batches and freeze one before it is cooked.
For more kitchen tips visit Tammy’s Recipes-Kitchen Tip Tuesday.
What is the meat-loaf recipe?
I follow a basic meat loaf recipe which I don’t have on my site. It is very similar to my meatball recipe, but the meatloaf makes more.
I tried making meatloaf with rice as the filler. It was ok. The family didn’t complain. So it passed the family test. lol Next time, I’m going to try giving the rice a whirl in the food processor or blender so it’s not as noticeable. Never thought of instant mashed potatoes. I don’t normally use those, so I guess that’s why. I’ll have to remember that tip.
Would gluten free rolled oats (like Bob’s Red Mill) substitute for the mashed potatoes and how much would you use? Thanks!
Yes, oats should work. I would use the same amount as the potato flakes.