Our winner this month is Corie with a recipe for Potato Stuffed Meatloaf. This recipe has a wonderful flavor. My picky eater generally does not like mashed potatoes but he thought this was great. He even asked when we could have it again. It doesn’t get any better than that! My other son preferred it with ketchup on top instead of the sauce in the recipe. This works as well.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Ingredients | ||||||
| Soft bread crumbs |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Beef broth |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Eggs, beaten |
1 |
2 |
3 |
4 |
5 |
6 |
| Dried, minced onion |
4 t. |
2 T. + 2 t. |
1/4 C. |
5 T. + 1 t. |
6 T. + 2 t. |
1/2 C. |
| Salt |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Italian seasoning |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Ground beef |
1-1/2 lbs. |
3 lbs. |
4-1/2 lbs. |
6 lbs. |
7-1/2 lbs. |
9 lbs. |
| Frozen shredded hash browns |
4 C. |
8 C. |
12 C. |
16 C. |
20 C. |
24 C. |
| Grated Parmesan cheese |
1/3 C. |
2/3 C. |
1 C. |
1-1/3 C. |
1-2/3 C. |
2 C. |
| Fresh minced parsley |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Onion salt |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| On Hand Ingredients | ||||||
| Tomato sauce |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Beef broth |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Prepared mustard |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
Assembly Directions:
Mix breadcrumbs, beef broth, egg, onion, salt and Italian seasoning in a large mixing bowl. Let stand for 2 minutes. Add ground beef and mix thoroughly. In a second bowl mix hash browns, Parmesan cheese, parsley, and onion salt.
Freezing Directions:
Place meat mixture and potato mixture in separate freezer containers or bags. Seal, label and freeze.
Serving Directions:
Completely thaw meat and potato mixtures. Line a baking sheet with wax paper. Place meat mixture on waxed paper and pat into a 10-inch square. Spoon the potato mixture over meat mixture. Roll up jellyroll style removing wax paper as you go. Discard wax paper. Pinch edges and ends to seal. Place the meatloaf in a 9×13 baking dish.
Bake at 375 degrees for 40 minutes. Combine tomato sauce, beef broth and mustard in a small bowl and spoon over the meatloaf. Bake an additional 10 minutes.
Nutritional Info:
Per Serving: 456 Calories; 23g Fat (45.0% calories from fat); 30g Protein; 33g Carbohydrate; 3g Dietary Fiber; 113mg Cholesterol; 1271mg Sodium.
Exchanges: 2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 2-1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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