Monday, December 12, 2011

Make Ahead Comfort Food

We've been thinking this morning about easy comfort foods since yesterday we talked about piggy-backing. With that idea, two recipes popped into our minds that work well with this principle. Meatloaf and meatballs! Our good friend Shauna Hooper shared these two recipes with us and she is an excellent cook!

It's been our experience that not all meatloaf recipes are created equal. Once you find a delicious recipe, it will become one of your favorites. It's easy to make an extra meatloaf and freeze it. When it comes to meatballs, make a boatload, freeze them and use them throughout the month.

Since you probably bought the hamburger in bulk, go ahead and cook some of the meat with taco seasoning for tacos and freeze. You can see where we are going with this. This principle of planning ahead can make your life so much easier, especially when you get busier than a one armed paper hanger!

FYI- to make uniform sized meatballs try using a cookie scoop.

3 pounds ground beef
1 envelope of dried onion soup mix
1 (8 ounce) can tomato sauce
1 Tablespoon Worcestershire sauce
1/8 teaspoon pepper
1 (8 ounce) Stove Top dressing
1 clove garlic (minced)
1 pint sour cream
1 teaspoon oregano
1 egg (beaten)

Mix together. Divide into two loaf pans. Bake uncovered at 350 degrees for about 1 hour. While the meat loaf is baking, mix the following ingredients together to make a sauce for the top of the meatloaf.


Heat together in a small sauce pan;
2/3 cup ketchup
1/2 cup brown sugar
1 1/2 teaspoon mustard

After putting the sauce on the loaf, bake another 20 minutes.
If you are only using one meatloaf, freeze the other before baking.

1 pound ground beef
2-3 carrots (shredded)
1 large raw potato (shredded)
1 yellow onion (grated)
1 egg
1/2 cup bread crumbs
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon pepper


1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup sour cream
1 cup milk
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375 degrees. Mix meatball ingredients together. Roll into fairly large meatballs (1 1/2 to 2 inches) and place in a lightly greased 9x13 inch pan. It's alright if the meatballs are close together. Bake for 25-30 minutes. Mix sauce ingredients in a medium sized bowl and whisk until creamy. After meatballs are browned, pour sauce evenly over meatballs and place back in the oven for another 15-20 minutes (or until the sides are hot and bubbly). Serve over rice or noodles.

If you freeze the meatballs do not add the sauce. This sauce is just one example of what you can put over the meatballs. These recipes are family favorites and easy to do. This is just another example of how to make dinner hour happen in your home!


  1. These look fabulous, especially that meatloaf. I can't wait to try it! What's the 2nd ingredient on the meatloaf sauce?


  2. Sorry Susan the 11/2 was just a repeat from the mustard. The sauce only has 3 ingredients. Sometimes when we add a picture the text gets messed up and we didn't catch this one.
    Thanks for reading and Happy Cooking!

  3. When making the meatloaf, do you prepare the Stovetop ahead of time, or just mix it in "unprepared"? Dry?