Seasoned Meatloaf

About This Cut

About 2 lbs, comes in a foil loaf pan, raw.

Cooking Tips

When Thawed: Preheat oven to 350°F. Remove plastic lid or wrap. Leave the loaf in the foil pan and place on a baking sheet for support. Cover loosely with foil. Bake 60–75 minutes until internal temperature reaches 160°F. Remove foil for the last 10–15 minutes to brown the top.

From Frozen: Preheat oven to 325°F. Remove plastic lid or wrap. Place foil pan on a baking sheet. Cover tightly with foil. Bake 2 to 2½ hours. Remove foil the last 15–20 minutes for browning. Cook until internal temperature reaches 160°F.

Optional Glaze (apply during the last 20 minutes): Mix ½ cup brown sugar, 1–2 tablespoons mustard, and 1 tablespoon vinegar or pineapple juice. Spread over the top and return to the oven uncovered.

Let rest 10 minutes before slicing. Serve with mashed potatoes and green beans.

Shelf Life & Storage

Will last 1-2 days in the fridge once opened. Will last up to 3 months frozen.