GLAZED MEATLOAF

GLAZED MEATLOAF image

Yield 4-6

Number Of Ingredients 12

2 pounds lean ground beef
4 eggs, lightly beaten
1 onion, chopped
1/4 cup celery, chopped
2 teaspoons seasoning salt
1 teaspoon pepper
1 cup bread crumbs
2 cups ketchup
2/3 cup ketchup (used on reheating day)
1/2 cup brown sugar (used on reheating day)
1 1/2 teaspoons dijon mustard (used on reheating day)
A couple dashes of worcestershire sauce (used on reheating day)

Steps:

Freezing Day 1- In a large bowl, combine beef and eggs. Blend in onions, celery, seasoned salt, pepper, cracker crumbs, and ketchup. Mixture should be smooth and moist. 2- Flash freeze meatloaf in a 9" x 5" loaf pan. Once frozen, remove meatloaf from the pan, wrap well, and return to the freezer. Reheating Instructions 1- Defrost meatloaf in the refrigerator for 24 hours. Cook at 350 degrees for 1 hour to 1 hour 10 minutes. 2- While meatloaf is baking, prepare the glaze in a small bowl mix ketchup, brown sugar, and mustard. Spread on the meatloaf during the last 20 minutes of cooking time.