Wednesday, October 7, 2015

20 Freezer Meals: Salsa Meatloaf

What do you do when one day you want meatloaf but you do not have all the NORMAL ingredients? If you are like me, you take a look at the pantry and come up with a wonderful recipe creation!

Several years ago, I wanted to make a meatloaf. I had ground beef, some bread crumbs and seasonings. However, I did not have any onions or such that people usually put into their meatloaves. So, off to the pantry I went to search out something that could be used in place of the usual ingredients. There, staring at me eye level, was a jar of salsa I had bought for another recipe but had decided not to use. I decided to give it a chance because it contained tomatoes, onions, etc. Then, when removing the ground beef from the fridge, I found a package of shredded cheese. I decided since I was flying by the seat of my pants on this one anyway, why not.

What transpired was simply AMAZING!! The flavor was so good and the meatloaf was so moist. It instantly became a family favorite and I think it will become one of your favorites as well!

Now, on to the recipe!

Salsa Meatloaf
20 Freezer Meals
The Busy Cooking Momma

The recipe makes TWO meatloaves. You can either freeze in aluminum pans or wrapped in aluminum foil sealed in a freezer bag. This meal can either be cooked prepared in the crockpot or in the oven.

You will need:
3 lb ground beef (1 1/2 lb)
1 c Italian breadcrumbs (1/2 c)
1 1/2 c salsa, your preference of heat (3/4 c)
2 c shredded cheese, your preference  (1 c)
4 eggs (2)
2 Tbsp garlic powder (1 Tbsp)
2 Tbsp onion powder (1 Tbsp)
1 Tbsp red pepper flakes (2 tsp)
1 tsp black pepper (1/2 tsp)

In a large mixing bowl, place your ground beef.

Then add the breadcrumbs,

salsa (I used medium),

eggs,

cheese (I used a Mexican blend),

garlic powder,

onion powder,

red pepper flakes,

and black pepper.

With you hands, mix all the ingredients together until well combined. Split the mixture in half and shape into loaves.

Wrap each loaf in aluminum foil and place in freezer bag. Or place each loaf in an 9X13 aluminum pan and double wrap with aluminum foil.

**NOTE: Small loaves can be made for smaller families. The size pictured feeds a family of 4-6. If making smaller loaves, your cooking times will need to be adjusted. If making loaves, I would recommend the loaf size aluminum pans. **

When ready to cook, allow to thaw in the refrigerator overnight.
To Cook in Slow Cooker: Place meatloaf in your slow cooker and cook on LOW for 8 hours.
To Cook in Oven: Preheat oven to 375 degrees. Cook for 40 minutes or until cooked through.
**For smaller loaves, I would cut the cooking time in the slow cooker to 6 hours. For the oven, I would check the meatloaf after approximately 25 to 30 minutes.

This is such a wonderful recipe. I usually serve mine with either mashed potatoes or scalloped potatoes and green beans. It still continues to amaze me that my laziness (not wanting to go to the grocery store) and digging through the pantry, led to one terrific, family pleasing meal!

I hope you enjoy!!

Love to you all from The Busy Cooking Momma!


Salsa Meatloaf
20 Freezer Meals
The Busy Cooking Momma
Printable Recipe available here

Prep Time: 10 minutes           Cooking Time: 8 hours on LOW/40 minutes at 375
Difficulty: Easy

The recipe makes TWO meatloaves. You can either freeze in aluminum pans or wrapped in aluminum foil sealed in a freezer bag. This meal can either be cooked prepared in the crockpot or in the oven.

Ingredients:
3 lb ground beef (1 1/2 lb)
1 c Italian breadcrumbs (1/2 c)
1 1/2 c salsa, your preference of heat (3/4 c)
2 c shredded cheese, your preference  (1 c)
4 eggs (2)
2 Tbsp garlic powder (1 Tbsp)
2 Tbsp onion powder (1 Tbsp)
1 Tbsp red pepper flakes (2 tsp)
1 tsp black pepper (1/2 tsp)

Directions:
1. In a large mixing bowl, mix all ingredients together until well combined:
2. Split mixture into two loaves.
3. Wrap in aluminum foil and place in freezer OR place in 9X13 aluminum foil pan and double wrap with aluminum foil.
4. Place meatloaves in freezer.
**NOTE: Small loaves can be made for smaller families. The size pictured feeds a family of 4-6. If making smaller loaves, your cooking times will need to be adjusted. If making loaves, I would recommend the loaf size aluminum pans. **

Cooking Directions:
To Cook in Slow Cooker: Place meatloaf in slow cooker and cook on LOW for 8 hours.
To Cook in Oven: Preheat oven to 375 degrees. Cook for 40 minutes or until cooked through.
**For smaller loaves, I would cut the cooking time in the slow cooker to 6 hours. For the oven, I would check the meatloaf after approximately 25 to 30 minutes.

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