A freezer-friendly bruschetta meat loaf is a fun twist on a dish that many do not consider fun. This meal is a favorite of mine because I can surprise family and friends with something new and tasty, but that reminds them of a traditional meal.
A Freezer-Friendly Bruschetta Meat Loaf To Enjoy Any Time of The Day
You will need an oven and an 8×8-baking pan, which makes it easier to bake this dish. However, you can alter how you prepare this dish.
For this bruschetta meatloaf, you will need ground beef, Panko breadcrumbs, eggs, milk, onions, ketchup, Italian seasoning, salt, pepper, pico de gallo, and Parmesan cheese.
When you need to substitute some of these, try using ground turkey, ground pork, ground chicken, stale bread for breadcrumbs, cream, half and half, mushrooms, tomato sauce, dry oregano, dry basil, dry parsley, diced fresh tomatoes, red onions, lime juice, and shredded Italian mix cheese.
Begin the cooking process by preheating the oven to about 350 degrees F. Separately, combine the meat, breadcrumbs, eggs, milk, onion, ketchup, Italian seasoning, salt, and pepper in a bowl. Mix everything well and then press it into the baking dish.
After it is settled, you can top everything off with pico de gallo and the cheese. Bake covered for about 40 minutes. I also like to open the baking dish and let it bake for the last 10 minutes without a cover.
Your bruschetta meatloaf will be ready when the cheese is golden and bubbly!
Freezing and Unfreezing the Meat Loaf
To refrigerate this meal, let it cool down, then store it in an airtight container for about four days. Reheat it by microwaving it for about one minute.
If you need to freeze your dish, prepare the meat mix but do not add the pico de gallo or cheese. Place it in a covered dish and label it with the date. You can freeze it for up to three months. To serve, bake at 350 degrees F following the directions.
Freezer-Friendly Bruschetta Meat LoafCourse: Main MealCuisine: Diabetes-friendly, Heart-Friendly
1 1/2 lb (680 g) ground beef
1 1/2 cups (192 g) pico de gallo
1 cup (128 g) panko bread crumbs
1 cup (128 g) parmesan cheese, shredded
1/2 cup (118 ml) 2% milk
1/4 cup (32 g) onion, diced
1/4 cup (59 ml) ketchup
1 tsp Italian seasoning blend or store-brought seasoning
1/2 tsp salt
1/4 tsp ground black pepper
1 large egg, lightly beaten
- Preheat oven to 350 F (177 C).
- Mix ground beef, bread crumbs, egg, milk, onion, ketchup, seasoning, salt, and pepper in a medium mixing bowl.
- Press the mixture into an 8 by 8 inch foil pan.
- Pour pico de gallo over the mixture and sprinkle with parmesan cheese.
- Cover the pan with aluminum foil and bake for 40 minutes.
- Uncover the pan and bake for another 10 minutes until the cheese has melted and bubbling, and the internal temperature reaches 160 F (71 C).
- Serve and enjoy!
Looking to try another easy and amazing freezer-friendly meal recipe? Check out this Freezer-Friendly Beef Fajitas recipe!