I have a treat for you today! My sister makes a delicious meatloaf, so she’s put together a post to teach you how to do it. I love the option for individual portions!
Enjoy 
My two year old LOVES meat loaf. He loves it. He eats a full adult-size portion of it every time I make it. Refuses to touch the mashed potatoes, but scarfs down the meat loaf. I always make mashed potatoes with meat loaf… it’s like a rule or something. But I think I’ll start baking one for Little Man in the future (just because I love him so!
I first enjoyed this recipe when I was pulling 17 hour days during the week as a long term substitute teacher AND interning with a high school marching band, sucking up both week days and weekends. Friday nights that we had games followed by early call times for Saturday competitions, so I would stay at a friend’s house overnight. Her Mom is the Sally of “Sally’s Meat Loaf.” I fell in love with her recipe the first time she made it for me!
I don’t know what’s so different about it other than the horseradish… but since my two year old loves horseradish (I know… random!) I’m even more thankful for it!
Any sort of starchy vegetable can be shredded and added (sweet potato, carrots, etc.), the onions can be shredded if you have texture issues, chopped bell peppers, mushrooms, and other veggies go great as well.
Squash not so much – it just makes it mushy. I also add parmesan cheese about half of the time and that adds another delightful little flavor burst. Red pepper flakes have made an appearance once or twice, as have a variety of other herbs… totally depends on what I’m in the mood for and what else we’ve been eating during the week.
I like to forego the loaf pan and make little individual loaves of meaty goodness.
I linked up to Chic on a Shoestring and Diana Rambles.
Ingredients
- For every pound of beef add:
- 1 egg
- 1 tsp prepared horseradish
- ½ tsp dry mustard
- ½ onion, finely chopped
- Large dash bread crumbs - For gluten free, substitute a GF cereal for the bread crumbs (GF Rice Crispies are our favorite)
- Large squirt ketchup
- Dash salt, pepper, garlic powder
- Difficulty: easy
Directions
Traditional Instructions:
- Combine all ingredients in a bowl and use hands to thoroughly mix.
- Pack meat mixture into a loaf pan and cover (or drizzle) with ketchup.
- Bake for 1 hr at 350°. To achieve an extra crispy exterior or caramelized ketchup coating, broil for the last 5 minutes.
Individual Servings Instructions:
- Combine all ingredients in a bowl and use hands to thoroughly mix.
- Roll into 2-3 inch balls and place in an ungreased baking dish (such as a 9x13 pan) at least ½ inch apart (or drizzle) with ketchup.
- Bake for approx. 30 minutes at 350°. To achieve an extra crispy exterior or caramelized ketchup coating, broil for the last 5 minutes.
Successful Modifications:
- Large dash parmesan cheese
- Additional finely chopped or shredded veggies (if you add a lot, add an extra egg to help bind it all together)
- Other ground meat in place of beef (turkey and chicken work well in cobination)
- Substitute steak sauce or bbq sauce for ketchup
- Add a small can of chopped green chilis or half a can of Rotel tomatoes and chilis (drained) for a little heat and southwest flavor
- Additional herbs – use your favorite. Mine are thyme and rosemary. Fresh garlic is also excellent.
Loaf Pan Freezing Instructions:
- Line loaf pan with foil, wax paper, or parchment paper
- Pack meat mixture in and fold foil/paper all around
- Freeze over night, then remove clean loaf pan
- To cook: Remove from freezer, unwrap foil/paper and replace meatloaf in pan. Thaw over night in fridge, top with ketchup, then bake at 350* for 1 hour.
Hi! Welcome to Craftadon, where I share my inspiration on life… forever crafting, enjoying time with friends and family, and generally creating what I think is a totally awesome life. 
