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Graham Cracker Meatloaf

Graham Cracker Meatloaf

2.7 kg (6 lb) lean ground beef, raw
1 l (4 cups) graham cracker crumbs
500 ml (2 cups) milk
250 ml (1 cup) ketchup
500 ml (2 cups) chopped onion
8 eggs
7 ml (1 1/3 tsp) salt
4 tin-foil pans (each 20 by 20 cm/8 x 8 inch)
2 m (6 ft) tin foil
4 large freezer bags

Label masking tape for top of tin-foil pans with Graham Cracker Meatloaf: cook 1 hour, uncovered, in 180 C (350 F) oven.

In a large bowl, mix all ingredients until thoroughly combined. Pack into pans, distributing evenly. Cover top with foil. Place masking tape label on top. Place each pan in large freezer bag.

Remove excess air, seal bags and freeze.

Before baking, drizzle meatloaf with ketchup or barbecue sauce if desired. Drain any extra liquid before serving.

Makes 4 meals.

Hint: You can use lean ground beef for this recipe to cut down on costs, but using extra-lean beef eliminates much of the extra fat that separates during cooking, giving a healthier, more attractive meal.

Serving suggestion: For a truly traditional meal, serve with potatoes and a hot vegetable

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