This big batch meatloaf is moist and flavorful with a sweet and tangy glaze. It comes together easily and makes enough for tonight’s dinner and plenty of leftovers. Bake up a batch of classic big batch meatloaf for a hearty, comforting dinner, meatloaf sandwiches for lunch and more!

We love classic meatloaf, and this recipe makes enough for dinner one night and leftovers to use as a base for other meals throughout the week. It’s so simple and easy to make and leftovers store well in the fridge or freezer.

The recipe starts by prepping the veggies with a GoodCook Chef’s Knife, perfect for all the slicing and dicing. You’ll need a large GoodCook Mixing Bowl to combine the chopped veggies, eggs, breadcrumbs, ground beef, sausage and seasonings. We use a GoodCook Meat Chopper for chopping, stirring and mixing the ground meat with all the other ingredients.

When it’s time to bake, we use a GoodCook 9×5” nonstick loaf pan with an easy to clean interior. Form two loaves with the ground meat mixture and place the loaves in two GoodCook 9×5” nonstick loaf pans, spreading the ketchup and marinara sauce evenly on top.

Once out of the oven, cool the meatloaf for about 20 minutes before serving. To store leftovers,
cool to room temperature and slice the meatloaf into 1” pieces and store in reusable containers. Leftover meatloaf is perfect for sandwiches, gyros or on a hamburger bun with all your favorite fixin’s!

Here are all the steps you’ll need to get a delicious meatloaf dinner on the table:

How To Make Meatloaf

Heat oven to 350°F.
In a large GoodCook Mixing bowl, stir together olive oil, garlic, onion, carrots, celery, eggs, salt, pepper or Worcestershire sauce. Add sausage, beef, eggs, breadcrumbs and parmesan. Mix with a GoodCook Meat Chopper, a wooden spoon or a potato masher until well combined.
Form into a loaf and place in two GoodCook 9×5” nonstick loaf pans.
In a small GoodCook Mixing Bowl, mix together the marinara sauce and ketchup and spread it on the loaves.
Bake for 65-70 minutes, or until an instant-read thermometer registers 160°F in the middle of the meatloaf.
Allow to cool for 15-20 minutes before serving. Or allow to come to room temperature, slice into 1” pieces and store in GoodCook EveryWare Storage Containers for meatloaf sandwiches, thin-slices as gyros or enjoy on a hamburger bun with all your favorite fixin’s!

Storing and Freezing Meatloaf

Cool the baked meatloaf and store in GoodCook EveryWare Food Storage Containers before putting it into the fridge. Store in fridge for up to 4 days.
To freeze, wrap individual slices of meatloaf in aluminum foil and place in a resealable freezer bag. Make sure to label the bag with the date. Freeze for up to 4 months.
To reheat frozen meatloaf, thaw individual slices in the fridge overnight. To heat, microwave a slice for a few minutes until heated through.

With the GoodCook line of cookware and bakeware, delicious meals like this meatloaf come together quickly and easily. We recommend a GoodCook Carbon Steel Chef’s Knife for the slicing and dicing and a GoodCook Meat Chopper for chopping, stirring and combining all the ingredients. With an easy to clean interior, bake up the loaves in GoodCook Loaf Pans and you’re on your way to a delicious meal and tasty leftovers. Are you ready to get cooking?

Make & Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

Big Batch Meatloaf


Ingredients

  • 2 Tbsp olive oil
  • 3-5 garlic cloves, minced
  • 1/2 large onion, finely chopped
  • 2 carrots, grated or finely chopped
  • 2 stalks celery, finely chopped
  • 2 teaspoons salt
  • 3/4 teaspoon ground pepper
  • 2 Tbsp Worcestershire sauce
  • 1 1/2 pound Italian sausage or hot Italian sausage
  • 3 pounds ground beef
  • 4 large eggs
  • 1 1/2 cup seasoned panko or Italian breadcrumbs
  • 1 1/2 cup parmesan, shredded
  • 3/4 cup marinara
  • 1/2 cup ketchup

Instructions

Heat oven to 350 degrees F.
In a large bowl, stir together olive oil, garlic, onion, carrots, celery, eggs, salt, pepper or worcestershire sauce. Add sausage, beef, eggs, breadcrumbs and parmesan. Mix with a wooden spoon or potato masher until well combined. Form into a loaf, place into a 9x5” nonstick loaf pan.
In a small bowl, mix together marinara and ketchup, spread atop loaves.
Bake for 65-70 minutes, or until an instant-read thermometer registers 160°F in the middle of the meatloaf.
Allow to cool for 15-20 minutes before serving. Or allow to come to room temperature, slice into 1” pieces and store in reusable containers for meatloaf sandwiches, thin-slices as gyros or enjoy on a hamburger bun with all your favorite fixin’s!

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Posted in Main Dishes, Recipes by Goodcook staff |
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