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Tomato-Basil Meat Loaves

Welcome to Freezer Food Friday!

A little late putting this up… got lost in THE wedding! LOL!

Here is a recipe for 4 small meat loaves (  2 servings each ), but I think I will make 2 family size meat loaves out of it. One for dinner and the other for the freezer.

Please share a recipe and link it below. Comments are always welcome!

Tomato-Basil Meat Loaves

3 eggs
2 lb lean (at least 80%) ground beef
½ cup Progresso® Italian style bread crumbs
1 cup chopped Italian plum tomatoes (3 medium)
½ cup finely chopped onion (1 medium)
½ cup ketchup
2 teaspoons dried basil leaves
1/2 teaspoon salt

1. Heat oven to 350°F. In large bowl, beat eggs. Stir in all remaining ingredients until well blended. On large sheet of waxed paper, shape mixture into 4 (6 1/2×3-inch) loaves. Wrap 3 meat loaves tightly in heavy-duty foil; freeze up to 2 months.

2. Place 1 loaf in ungreased shallow baking pan; bake 40 to 50 minutes or until thoroughly cooked in center and meat thermometer reads 160°F. Let meat loaf stand 5 minutes before serving.

3. To thaw frozen meat loaf, place in refrigerator for 24 hours, or unwrap and place on microwavable plate; microwave on Defrost about 10 minutes or until thawed. Bake meat loaf as directed above.

Makes 8 servings (1/2 meat loaf each)

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