Make-Ahead Meatloaf (Batch Method)
Dense, flavorful meatloaf made in batches for meal prep. Makes three 1.5lb loaves from 5lbs ground beef. Slice for sandwiches, breakfast plates, or quick dinners throughout the week.
Equipment
- 3 Standard Loaf Pans
- Whisk
- Wooden spoon
- Large Skillet
- Sheet Pan
- Parchment Paper
- Cheesecloth
- Heat-Safe Container
- Meat thermometer
Ingredients
Meat Base
- 5 lb Ground Beef 80/20
- 3 Eggs large
- 1 cup Whole Milk
- 2 cup Breadcrumbs plain or Italian-style
Seasonings
- 2 tablespoon Kosher Salt Morton brand
- 1 tablespoon Black Pepper ground
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Dried Thyme optional
Optional
- 12 oz Mirepoix onions, celery, carrots, sautéed and caramelized, cooled
Instructions
Prep
- Preheat oven to 350°F.
- Sauté mirepoix in a skillet over medium heat for 10-12 minutes until caramelized and golden, if using.
- Cool mirepoix completely before adding to the meat.
- Whisk together the eggs and milk in a large mixing bowl.
- Add the salt, pepper, garlic powder, onion powder, and thyme to the egg mixture.
- Whisk until the seasonings are dissolved.
- Add the ground beef in 1 lb increments, mixing gently after each addition.
- Add breadcrumbs gradually, mixing just until combined.
- Fold in the cooled mirepoix if using.
Assemble
- Divide the mixture into 3 equal portions, approximately 1.5 lb each.
- Shape each portion into a loaf about 8 inches long, 4 inches wide, and 3 inches tall.
- Place loaves in loaf pans or on a parchment-lined sheet pan with space between them.
Cook
- Bake for 45-55 minutes until the internal temperature reaches 160°F in the center.
Rest and Serve
- Let rest for 10 minutes.
- Drain the rendered fat into a heat-safe container and strain through cheesecloth.
- Save the strained beef fat for cooking potatoes, onions, or vegetables.
Notes
Store individual slices in freezer bags. Reheat from frozen in 350°F oven for 20 minutes. Reserved beef fat keeps refrigerated for 2 weeks. Breakfast: slice and pan-fry as breakfast meat. Lunch: serve with mashed potatoes and vegetables. Sandwich: use for meatloaf sandwiches. Meal prep: portion and freeze individual slices for quick protein throughout the week.
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