If you're like me, you're busy, which means you're constantly on the look-out for quick, easy, make-ahead recipes that your family will actually eat. I like this meatloaf recipe because it is all of that and freezes well too.
I have prepared this meatloaf, thrown it in a pan and left it covered in the fridge all day then baked it when I got home. I've also made it the night before and then sliced and re-heated in the microwave. Either way it always tastes great.
I usually serve this with mashed potatoes and steemed vegetables but it also makes FABULOUS meatloaf sandwiches if you slice thinly and put on crusty white buns (topped with cheese of course!).
As an extra bonus, this is also one of my kids' favourite school lunches. Which as you know, when you can put leftovers in school lunch boxes it's a win-win for everyone.
1 1/2 lb. lean ground beef (You can also substitute ground turkey)
1/4 cup salad dressing (Make sure you use oil-based not the creamy kind. I like using Italian or Greek)
1/2 cup ketchup
1 package of Stove Top Stuffing (I prefer the one for chicken)
1/2 cup water
1 egg (lightly beaten)
A couple extra squirts of ketchup for the top.
Preheat oven to 375F.
Put all of the ingredients (except the extra ketchup for the top) into a large mixing bowl (that's right, I said ALL—it doesn't get much easier than that!)
Using your (clean) hands, mix all of the ingredients until blended.
Pat ingredients into a glass loaf pan sprayed with non-stick spray (If you do not have a loaf pan, form mixture into a loaf shape and bake in any glass baking dish).
Top with extra ketchup.
Bake uncovered for 1 hour.
Let stand 5-10 minutes before slicing.