This easy meatloaf recipe is made even more delicious when you have leftovers! Whether you toss your leftovers into a Reynold’s Heat and Eat container or throw a slice on white bread – it’s as good the second day as it was the first!
Meatloaf is one of those meals that you’ll see on our weekly menu at least twice a month. It’s an easy meal for me to prepare and one that our entire family loves. Let me be honest though. Growing up I used to shudder at the thoughts of meatloaf. I only began liking the menu staple a few years ago when I combined a few recipes to make a dry, but not too dry version of the meal. This one is easy, comes together in literally 10 minutes, and bakes for about an hour which gives you plenty of time to do other things instead of standing by the stove!
Now that I’m feeding 6 each night, instead of just 4, it’s rare to have leftovers from dinner. But there are certain meals that I make when I purposefully make too much food so we can have leftovers and this easy meatloaf recipe is one of them. There’s just nothing like a good leftover meatloaf sandwich on white bread! Is that a Southern thing? White bread or not, meatloaf makes great leftovers and it couldn’t be easier to enjoy when you have the new Reynolds™ Disposable Heat & Eat containers because they are perfectly sized for lunchboxes and perfect for the microwave.
The Reynolds™ Disposable Heat & Eat containers are super convenient for my husband’s lunch box. They’re disposable so there’s no need to wash at the end of the day and are a great alternative to plastic as they’re made from plant fibers. I found them in the food storage aisle at our local Walmart on a recent shopping trip and hubby has been delightfully taking his lunch to work all week!
I store the containers in our cabinet and simply pull them out as I’m starting to plate everyone’s food so I can go ahead and put away leftovers at the beginning of the meal. I’m always full and ready to relax after I eat, so this is a great way to get some clean-up done beforehand!
Normally I make mashed potatoes and green beans on meatloaf night, but this week we tried another potato favorite. I’ve been on a mini Yukon Gold Potato kick lately and my favorite way to prepare them, and also perhaps the easiest way ever, is to throw them in a glass baking dish with carrots, a few slices of dairy-free butter, and Garlic Powder and dried Italian herbs. I bake them right alongside my meatloaf so they’re both perfectly cooked at about the same time.
When it comes to meatloaf, I like it not super soggy, but not dry either. This recipe is just perfect, in my opinion, and makes for an easy meatloaf recipe for any night of the week! Want even more great recipes? Reynolds has you covered – check out more recipes that make great leftovers here.
- 1 1/2 lbs. Ground Beef
- 1 Onion, chopped
- 1 cup Italian Bread Crumbs
- 1 tbsp Worcestershire Sauce
- 1 Egg
- 1 Cup Milk [I substitute with Almond to make this dairy free!]
- Salt & Pepper to Taste
- 2/3 cup Ketchup
- 2 tbsp Dijon Mustard
- 3 tbsp Brown Sugar
- Preheat oven to 350 degrees.
- In a large bowl, combine all above ingredients.
- Mash mixture in a square baking pan - I use a 8x8 glass dish.
- In a small bowl, combine: Ketchup, Dijon Mustard, and Brown Sugar. Pour on top of meatloaf.
- Bake for about 1 hour. Let stand for 10 minutes before slicing.
Enjoy this easy meatloaf recipe with your family one night, then enjoy those leftovers too! Pick up a pack of new Reynolds™ Disposable Heat & Eat Containers at your local Walmart in the food storage aisle. Don’t forget to print this coupon before you go!