Honey Mustard Meatloaf
3 pound lean ground beef 2/3 cups dry breadcrumbs 4 eggs 1 cup chopped onion 2 teaspoons basil leaves 1-teaspoon salt 1-teaspoon pepper 3 tablespoons scallions, chopped 4 tablespoons Dijon style mustard, divided 4 tablespoons honey, divided
1. In a large mixing bowl, mix the ground beef, breadcrumbs, eggs, onion, and seasonings. Mix completely. I use my stand mixer to do this, makes it easy and quick.
2. Add 4 tablespoons of Dijon mustard and 4-tablespoon honey, mix well.
3. Shape into 2 loaves. Place in pans, cover with foil and freeze.
Note: For my family (2 adults, 1 preschool child and 1 toddler) I get 5 small meatloaves out of this. I have some small casserole dishes with plastic freezer covers and that’s what I freeze my meatloaves in.
On serving day:
1. Thaw the meatloaf in the refrigerator for 36 to 48 hours.
2. Combine 2 tablespoons Dijon style mustard and 2 tablespoons honey in small bowl.
3. Bake the thawed meatloaf uncovered for 30 minutes in a 350-degree oven.
4. Brush with the honey mustard glaze.
5. Bake for an additional 20 minutes.
Cooking from a frozen state:
While it is best to thaw this and cook, my reality is that I often forget to pull the meal out the day before or it does not thaw completely before it needs to cook. You can cook this frozen if it is in a freezer to oven safe pan. I’ll cover the dish with foil and bake it for about 50 minutes, then add the glaze and bake uncovered for an additional 20 minutes.
The first time I made this, I didn’t read my instruction and tossed everything into the mixer at once, including the full amounts of Dijon mustard and honey. I was a little worried that I had ruined the meatloaf but it was delicious. Adding all the honey and mustard in did not change the texture or taste when it was frozen.
I usually serve this with mashed potatoes (can be made ahead and frozen, see my article from September 25, 2001 titled “Minute Steaks and Mashed Potatoes” for instructions), a salad and a vegetable.
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