Freezer Friendly Meatloaf with Zucchini and Caramelized Onions
A cozy make ahead meatloaf packed with caramelized onions, oats, and zucchini. Freeze it flat, thaw it fast, and bake fresh for an easy weeknight dinner the whole family loves.
Ingredients
Caramelized onions
- 4 large yellow onions diced
- 1 teaspoon sugar
- 1 tablespoons olive oil or butter
- Pinch of salt
Meatloaf mixture
- 4 pounds ground beef and pork blend or only ground beef
- 1 cup rolled oats
- 1 shredded zucchini squeezed gently to remove excess moisture
- 4 tsp minced garlic
- All of the caramelized onions from above cooled.
- ¼ cup tomato paste
- 2/3 cup ketchup
- 4 tbsp worcestershire sauce
- 4 eggs
- 4 tsp italian seasoning
- 4 tsp garlic powder
- 2 tsp onion powder
- ¼ cup chopped fresh parsley or 1 tbsp dried
- 2.5 tsp salt
- 1/2 tsp black pepper
Simple meatloaf glaze
- ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon white vinegar
Instructions
Make the caramelized onions
- Add the diced onions to a large skillet with the oil or butter, sugar, and a pinch of salt.
- Cook over low to medium low heat, stirring occasionally, until the onions are deep golden and caramelized. This can take 20 to 45 minutes.
- Set the onions aside to cool completely before adding them to the meat mixture.
Mix the meatloaf
- In a large bowl, add the ground beef and pork, oats, cooled caramelized onions, and all the rest of the meatloaf ingredients.
- Use clean hands to gently mix everything together until it is just combined. Try not to overmix so the meatloaf stays tender.
Freeze for later
- Divide the meat mixture into two equal portions.
- Add each portion to a gallon size zip top bag.
- Press the meat flat in each bag so it fills the corners and forms a thin, even slab. This helps it freeze and thaw much faster.
- Label the bags with the name and date, lay them flat, and freeze until solid.
Baking after freezing
- When you are ready to bake, transfer one bag of meatloaf from the freezer to the refrigerator to thaw completely.
- Preheat the oven to 350 F.
- Once thawed, snip the bag open, place the meat in a 9 x 5 inch loaf pan, and gently shape it into an even loaf.
Add the glaze and bake
- In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, and vinegar.
- Bake the meatloaf for about 30 minutes, then spoon the glaze over the top and spread it in an even layer.
- Continue baking for another 25 to 30 minutes, or until the internal temperature reaches 165 F.
- Carefully pour off any excess grease into a jar. You can spoon a little back over slices if the meatloaf looks dry, or save it to add flavor to another dish.
- Let the meatloaf rest 10 minutes before slicing and serving.
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