Make ahead dinners are more than freezer food and slow cooker soups. This homestyle meatloaf with brown sugar glaze can be tossed together the night before and baked after you get in from work. It’ll be done before the news is off.
“I guess I’m going to have to castrate my own cow. ” I told my husband over dinner a couple of nights ago.
Most men would have choked on their dinner, but my husband never broke his chewing stride.
“Do you know how to castrate a cow?” He asked.
(This is where most men would say something like “Honey I’ll help you” or “I don’t want you to get hurt, I’ll make sure it gets done” but not my husband. He’s totally willing to let me go it on my own.
“Well I don’t know how to do it your way but I do know one…” We went on to discuss topics that don’t belong on a food blog, but let’s just say I am no further in my quest for fresh beef than I was when I started. We have black Angus cattle in the pasture right outside, but I’m still buying my meat at the grocery. Why?
Mostly because by the time Jeremy decides we might “make a beef” (aka slice-o the cow’s pair-o) the calf is 400 pounds and almost looking us in the eye. It’s too late then folks. I have had too many bruises to name from my husband’s big cattle working ideas and I don’t need any more.
No matter where you get your beef, you can make a great meatloaf and you can do it faster than you think. This tried and true favorite hasn’t met a pair of lips that didn’t like it and it can be made the night before (I think it has its best flavor then) and baked when you come in from work. Toss together a salad and make a batch of my no-yeast rolls to go along side and that’s the heartiest of hearty dinners in under an hour.
I use ground chuck for the best flavor and drain it twice as it cooks. Just tip the pan carefully at an angle until you can dip out most of the drippings with a spoon or hold the meatloaf steady with a spatula and slowly tip it to drain it.
Chop your veggies small, or leave them big if that’s your style and don’t leave off the brown sugar glaze–it’s a sweet flavor punch you can’t miss.
- 1 pound ground beef chuck
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 egg beaten
- 8 ounce can diced tomatoes with the juice
- 1/2 cup quick cooking oats
- Brown Sugar Glaze:
- 1/3 cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon yellow mustard
Preheat your oven to 375 degrees.
Mix the ground beef, salt, pepper, onion, green peppers, egg, oats and diced tomatoes well. You may have to use your hands, but don't overwork the meat. Just until the ingredients are mixed in.
Form a loaf and place in a baking dish.
Mix ketchup, brown sugar and mustard together and spread over meatloaf.
Bake uncovered 1 hour, draining grease away twice by tipping the dish and using a spoon or holding the meatloaf with a spatula and draining straight from the dish.
Weight Watchers Points + estimated value (recipe is not endorsed by Weight Watchers): 3 points in 4 ounces. This recipe serves about 6.