EASY PLEASING MEATLOAF
Fresh Ingredients
2 lb. lean ground beef
2 eggs
Storage Ingredients
Stove Top Stuffing Mix, for chicken or herb variety (6 oz. box)
1 can evaporated milk (12 oz.)
1/2 cup barbecue sauce or ketchup
Heat oven to 375 degrees. Mix all ingredients and shape into an oval loaf in a sprayed or oiled 9 x 13 inch baking dish. If desired, top with additional barbecue sauce, ketchup, or chili sauce. Bake for 1 hour.
This recipe (Kraftfoods.com adaptation) is the quickest way I know to whip up a classic family meal, using ingredients from both a three-month supply and long-term food storage. Instant mashed potatoes and canned corn are perfect sides and take only minutes to prepare.
We also love to use the leftovers for meatloaf sandwiches. Just microwave a couple slices topped with your favorite cheese and serve between toasted bread spread with a little mayo, ketchup and mustard. Topped off with pickles and tomato, I’m NOT thinkin’ Arby’s.
Tags: instant mashed potatoes, provident living, using your food storage
October 10th, 2009 at 11:34 pm
Hi Liesa,
You mentioned that sometimes you’ll use part wheat berries to make the meatloaf? I’m wondering how many cups of cooked wheat berries= 1lb. of ground beef. I’m thinking I would maybe do 1/2 & 1/2 unless you think that would affect the flavor too much…
Let me know your thoughts.
Thanks!
Marjorie
October 11th, 2009 at 5:09 pm
Ohhhhkay Margorie. I misunderstood your comment. I have tried adding wheat berries to a meatloaf, once. Turned out waaaay too crumbly. Now I only use my food storage OATS in meatloaf if I’m trying to incorporate a long-term storage item. Clear as mud?
Thanks for asking!