General Recipes

Prep Time: 30 mins | Cook Time: 40 mins | Servings: 6

This is another delicious side dish perfect to serve alongside anything! You can easily make this either on a stovetop or slow cooker. This simple side has the most raved combination of sausage kielbasa with baby creamer potatoes and green beans. This fantastic side is one of my favourite and go-to for years now and years to come!

Ingredients

1 1/2 pounds sausage kielbasa or smoked sausage, sliced 1/4-inch thick

2 pounds baby creamer potatoes, washed, sliced in half

2 15-ounces cans of green beans, drained

1/8 c. vegetable oil

1/4 c. butter

1 c. onions, chopped

3 cloves garlic, minced

1 teaspoon Slap Ya Mama® seasoning

1 teaspoon garlic powder

1 teaspoon pepper

1/2 teaspoon red pepper flakes

1/4 c. water

How to make Sausage Green Bean Potato Casserole

Step 1: Prepare the oven. Preheat it to 400 degrees. Using a nonstick spray, grease a 9 x 13-inch baking dish.

Step 2: Wash, then cut the creamer potatoes in half. To a sealable gallon size baggie, place the pieces. Add the oil along with the seasonings, pepper, and red pepper flakes. Shake the baggie to coat the pieces of potatoes.

Step 3: Cook the sausage in a large frying pan with water and cook over medium-high heat until browned and most of the water has evaporated. When done, take the sausage from the pan and cool. Add the sausage to the baggie once it cooled.

Step 4: In a frying pan, melt the butter. Add the onions and garlic to the melted butter and cook until transparent. When done, allow the onions and garlic for a couple of minutes. Add them to the baggie once cool enough and shake to mix.

Step 5: To the baggie, add the green beans and shake to mix. Into the prepared baking dish, empty the contents of the baggie. Tent with foil and put in the oven to bake for about 40 minutes or until the potatoes are soft.

Step 6: When done, remove the dish carefully from the oven and serve. Enjoy!

Servings: 4

This amazing one-skillet meal is made with fresh ingredients only and not canned. This Chicken with Green beans has loads of buttery flavour from the simple ingredients and seasonings. A mouth in your mouth dish that is ready in under thirty minutes! Not only that this is easy and pretty fast to make, but since it’s made in a single skillet, there are fewer dishes to wash! Perfect for super busy and lazy days!

Ingredients

1 tablespoon olive oil

1 tablespoon butter

1/2 pound French green beans

10 ounces mushrooms

4 boneless skinless chicken thighs thinly sliced

1 teaspoon onion powder

4 cloves garlic minced

½ c. heavy cream (or half-and-half + 1 tablespoon flour for a lighter version)

½ c. chicken broth unsalted

2/3 c. grated Parmesan cheese more for garnish

Salt and lemon pepper (to taste)

How to make One Skillet Chicken with Green Beans

Step 1: In a microwave-safe dish with half a cup (125ml) water, arrange the green beans. Microwave the beans for about 8 to 10 minutes until almost done but still crisp.

Step 2: Heat the olive oil and melt the butter in a large skillet over medium-high heat. Add the sliced chicken to the hot oil and sprinkle with salt and lemon pepper. Cook the chicken for approximately minutes per side until the slices of chicken are slightly browned. Now, add the garlic along with the onion powder, precooked beans, and mushrooms. Continue to cook for another to minutes, stirring often until cooked to your desired doneness.

Step 3: To the skillet, pour in the chicken broth and heavy cream. Simmer the sauce for a few minutes until slightly thickened.

Step 4: Lastly, stir in the Parmesan cheese until completely combined with the sauce. Adjust the salt and pepper according to taste.

Step 5: Remove from the heat when done and serve the chicken and green beans warm garnished with more cheese.

Nutrition Facts:

Amount Per Serving: Calories 406 | Calories from Fat 243 | Fat 27g42% | Saturated Fat 13g81% | Cholesterol 170mg57% | Sodium 507mg22% | Potassium 700mg20% | Carbohydrates 9g3% | Fiber 2g8% | Sugar 3g3% | Protein 32g64% | Vitamin A 1090IU22% | Vitamin C 11.4mg14% | Calcium 241mg24% | Iron 2.1mg12%

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1-hr | Yield: 6 servings

This grilled stuffed with spinach, sun-dried tomatoes, and mozzarella cheesesteak is on my priority list this season. I plan on cooking outside as much as I can just for a change. And I’m gonna start with this simple yet crazy delicious stuffed flank steak.

My family loves the idea of grilling and spending more time outside. We have our faves and go-to recipes that we already lined up. If you have not tried this stuffed flank steak and may be intimidated by it, don’t be because it is not hard as it looks. The only thing you should know maybe is the challenge I faced whenever I butterfly the steak. But apart from that, it’s a smooth sail always!

Ingredients

2 tbsp extra virgin olive oil

1 2-lb flank steak, butterflied

1/2 c. chopped sun-dried tomatoes

2 c. grated mozzarella cheese

1 10-oz. package frozen, chopped spinach, thawed and well-drained

1 tsp salt, separated

1 tsp black pepper, separated

HOW TO MAKE STUFFED FLANK STEAK

Step 1: Prepare the grill. Preheat it to high heat.

Step 2: On a cutting board, put the butterflied steak and season with half tsp each salt and pepper, then spread over the cheese. Over the steak, put the spinach and sun-dried tomatoes, leaving around a 2-inch border on the top side of the steak.

Step 3: Tightly roll the steak beginning from the side closest to you, then tie the roll using a kitchen twine at an inch interval. Now, brush the roll with olive oil and sprinkle with half tsp each of salt and pepper.

Step 4: On the preheated grill, place the steak and brown each side for about 2 minutes. Stabilize the temperature at 400 degrees by turning one burner off and decreasing the others. For about 30 minutes, cook the steak over indirect heat or until the internal temperature of the steak reads about 135 to 140 degrees if you prefer medium-rare or 140 to 145 degrees for medium.

Step 5: When done, take the steak off the grill and tent with aluminium foil. Allow the steak to rest for at least 10 minutes before slicing.

Step 6: Serve right away and enjoy!

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4

This dish has the perfect combination of sweet and salty. Moist and juicy pork tenderloin seasoned with Cajun, then wrapped in crispy bacon and glazed in a luscious apricot Dijon sauce. A super easy and fast pork tenderloin recipe made in just one skillet! Impress everyone around the table with this beautifully glazed with superb taste Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin. No more boring roast pork loin again with this amazing recipe!

I cannot remember where I get this recipe. All I remember is this fantastic recipe has been one of my top favourites and go-to for years. Whenever I have a guest coming over, this is my first choice. Since this is ready in less than thirty minutes, it’s also perfect even for the busiest days. I serve this pork tenderloin with green beans, mashed potatoes, or any of my preferred roasted veggies. This restaurant-quality pork loin is also excellent to serve on date nights.

Ingredients

1 1/2 lb pork tenderloin

1 tbsp Cajun seasoning

2 tbsp brown sugar

6 strips bacon

3 tbsp apricot preserves

1 tbsp grainy Dijon mustard

How to make Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin

Step 1: Combine the Cajun seasoning and brown sugar, then rub it onto the pork tenderloin and wrap it in bacon.

Step 2: Preheat an oven-safe skillet on medium heat. Once hot, add the bacon-wrapped tenderloin and cook for approximately 10 to 15 minutes until all sides are browned.

Step 3: When done, transfer the pan into a preheated 400 degrees F or 200 degrees C oven. Roast the pork for approximately 10 to 15 minutes until the internal temperature of the pork reached 140 degrees F. Near the end of the baking time, brush the pork with the apricot preserves and mustard mixture. When done, set the pork aside and rest for at least 5 minutes, covered.

Nutrition Info:

Calories 361 | Fat 10.2g (Saturated 3.4g, Trans 0) | Cholesterol 135mg | Sodium 619mg | Carbs 15.2g (Fiber 0, Sugars 11.3g) | Protein 48.8g

Prep time: 30 mins | Cook time: 5 mins | Freezing/chilling time: 3 hrs 30 mins| Servings: 8

This is an extraordinary dish filled with sweet roasted bell peppers, baby spinach leaves, and shaved Parmesan cheese. With a beautiful presentation that never fails to catch the eye of everyone and its impressive taste, no one can resist these scrumptious Beef Pinwheels or Rosettes!

INGREDIENTS

1 c. shaved Parmesan cheese

6 roasted bell peppers, cut open and patted dry

2.2 pounds beef roast from the inside round

2 c. fresh baby spinach leaves

1 teaspoon Himalayan salt

1 teaspoon finely chopped fresh thyme

1 teaspoon freshly ground black pepper

HOW TO MAKE BEEF PINWHEELS

Step 1: Let the roast sit in the freezer for at least 20 to 25 minutes until firm. Take the roast from the freezer and slice it into 20 roughly 1/4-inch thin slices. Using a meat mallet, pound each slice until almost paper-thin.

Step 2: On a work surface, lay two plastic film pieces side-by-side to shape a large rectangle. On the plastic film. Arrange the paper-thin slices of meat, making a huge triangle as possible. Make sure the slices of meat overlap.

Step 3: With salt, pepper, and thyme, sprinkle the meat. On the meat, arrange in a single layer the red bell peppers, then top with baby spinach leaves and sprinkle with shaved Parmesan.

Step 4: Begin rolling the meat ideally from one side where the meat is tucked underneath as tightly as possible. I suggest using a plastic film as support and form. With one or two additional layers of plastic film, tightly wrap the roll. Now, put the roast in the fridge to chill for at least 3 hours (preferably overnight) until firm.

Step 5: using butcher’s twine, tie the roast about every 2 inches or so in 8 different locations, then trim the excess twine off.

Step 6: between each string, slice the roast using a sharp knife, making 8 beef pinwheels.

Step 7: Over very high heat, heat the skillet with a liberal amount of healthy cooking oil. Add the pinwheels to the hot oil and cook each side of the pinwheels for approximately 3 minutes. When done, transfer the cooked pinwheels to a plate. Lightly cover them and let them rest for at least 5 minutes before serving. Enjoy!

Nutrition Facts:

Serving: 1pinwheel, calories: 231kcal | carbohydrates: 2g | protein: 33g | fat: 10g | saturated fat: 4g | cholesterol: 86mg | sodium: 947mg | potassium: 519mg | fiber: 1g | sugar: 1g | vitamin a: 945iu | vitamin c: 15mg | calcium: 191mg | iron: 3mg

Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins

This Philly Cheesesteak Stromboli is one of my family’s fave rotations. It’s incredibly easy to pull off using simple ingredients. Flavorful and perfect for an easy, quick, and on-the-go meal.

Ingredients

1 (13.8 ounces) can refrigerated pizza dough

1 pound ground beef

2 cloves garlic, minced

½ onion, chopped

1 green bell pepper, chopped

1 teaspoon Italian seasoning

1 (8 ounces) bottle Parmesan-peppercorn dressing, divided

1 (8 ounces) pkg shredded mozzarella cheese

½ teaspoon salt

1 teaspoon pepper

For the Side Dish:

2 apples, chopped (preferably a sweet, crisp variety)

1 (12 ounces) pkg classic salad

½ c. balsamic vinaigrette

¼ c. grated Parmesan cheese

How to make Philly Cheesesteak Stromboli

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: In a large skillet, cook the beef, onion, bell pepper, and garlic over medium heat until the beef is crumbly and browned. When done, drain the excess grease and place the beef mixture back to the skillet. Add the Italian seasoning, salt, and pepper. Stir until incorporated.

Step 3: On a large greased rimmed baking sheet, unroll the dough and press into a large triangle, then sprinkle with a cup of cheese. On the dough, add the beef mixture, leaving about an inch space on every side. Sprinkle the beef mixture with a cup of cheese and drizzle with the 1/4 cup dressing.

Step 4: Roll the dough beginning at one long side, then pinch the ends to seal. Place on the baking sheet seam-side-down. On the dough, make some slits with 1-inch intervals. Place the baking sheet in the preheated oven and bake the stromboli for about 20 to 25 minutes or until deep golden brown. When done, remove from the oven and allow it to rest for at least 10 minutes before slicing.

Step 5: Serve the Philly Cheesesteak Stromboli with the rest of the dressing for dipping and with a simple side salad.

Side Dish: In a big bowl, place all the side dish ingredients and toss.

This is the perfect fix for a quick lunch – delicious olive, bacon, and cheese bread for the win! This scene-stealer bread is a breeze to make without the need for any special equipment or skills. I love this so much that I even make a muffin version. The kids are head over heels caught by this delightful bread. If you constantly are looking for a grab and go recipes, then you are in the right place!

INGREDIENTS

3 1/3 fl ounces (10cl) olive oil

5 fl ounces (15cl) of white wine

3 1/2 oz. (100 grams) bacon

4 Eggs

1 tsp of baking powder (about 5 grams)

2 1/2 c. (250 grams) all-purpose flour

5 oz. (150 grams) grated Swiss cheese or cheddar

1 large onion

7 oz. (200 grams) city ham, already cooked (Sold as “ready to serve”. Still on the bone, it’s better!)

3 1/2 oz. (100 grams) green olives

3 1/2 oz. (100 grams) black olives

2 tbsp chopped parsley

1/2 tsp salt

How to make Olive, Bacon, and Cheese Bread

Step 1: Place the wine, oil, eggs, and salt in a large bowl. Mix well until combined.

Step 2: In another bowl, mix the flour and baking powder. Sift, then stir into the liquid ingredients.

Step 3: Finely chop the onion.

Step 4: In a skillet, melt the butter or heat a little olive oil. Once hot, add the onions and cook until softened. Add the bacon and continue to cook for a couple of minutes more. When done, set the onion and bacon mixture aside. To avoid soggy dough, drain the mixture.

Step 5: Prep the olives and parsley. Slice them and set them aside. Cut the ham, too, and set aside.

Step 6: To the flour mixture, add all the ingredients including the grated cheese. Mix well until combined, then pour it into a greased 9 x 5-inch loaf pan. Place in a 350 degrees F or 180 degrees C oven and bake for about an hour.

Prep Time: 10 mins | Cook Time: 8 hrs | Servings: 6 cups

This is another super easy Mexican dish that’s made with just a roast and a few pantry essentials. Melt-in-your-mouth shredded beef that you can make either using a crockpot, instant pot, or on the stove. Flavorful, fall-apart tender beef perfect to use in tacos, burritos, taquitos, quesadillas, etc.!

Ingredients

3.5-4 pounds chuck roast

1 lime, juiced

2 tablespoons tomato paste

1/2 c. beef broth

Dry Rub Spices:

1/2 teaspoon cayenne pepper (optional, for added heat)

2 tablespoons chilli powder (I used McCormick brand)

1/2 tablespoon onion powder

2 teaspoons cumin

1 teaspoon ground black pepper

2 teaspoons garlic powder

1/2 teaspoon paprika

2 teaspoons salt

HOW TO MAKE MEXICAN SHREDDED BEEF

Step 1: In a small bowl, whisk the dry rub spices ingredients and set aside.

Step 2: Combine the beef broth and tomato paste in a separate bowl.

Step 3: In the Crock-Pot insert, put the chuck roast. Over the roast, rub half of the spices. Turn on the other side and rub with the rest of the spices. Now, pour in the broth and tomato paste mixture both on top and on the sides of the roast. Put the lid on and set to cook for 8 hours on low.

Step 4: Once the roast is fork-tender and can easily be shredded the roast is done. If still tough, just cook for another hour or so until the roast is fall-apart tender.

Step 5: Transfer the roast to a large bowl when done and shred it using two forks. Discard any excess fat. Then, place the beef back in the pot. Squeeze in the lime juice and stir.

Step 6: Serve and enjoy!

Notes:

The recommended cooking time is 8 to 10 hours on low.

You can also cook the roast for 4 to 6 hours on high but take note that the result is not gonna be as tender. Alternately, you can try the Instant Pot version below if short in time.

Instant Pot:

Do the same steps as the crockpot version except add half a cup of extra beef broth. Put the lid on and set the valve to “sealing”.

Set to Manual mode and the timer to 90 minutes (or pressure cook on high). When the time is up, let a 15 minutes natural release before setting the valve to venting.

Transfer the roast to a large bowl and shred using two forks. Discard any excess fat. Place the beef back in the pot.

Squeeze in lime juice and stir. Serve and enjoy! You can leave the beef in the bowl and add the broth to your preferred consistency flavour.

Stove-top:

Into about 4 to 6 large chunks, cut the roast and put the pieces into a Stock Pot or Dutch Oven.

Over the chunks of beef, sprinkle the dry rub and rub on every side. Pour over the broth and tomato sauce. You can add an extra half cup broth for a total of 1 cup.

Put the lid on and simmer for 2.5 hours on low. Once the beef is fork-tender and can easily be shredded it is done. If not, resume cooking for an additional 30 to 60 minutes. Transfer the roast when done in a large bowl and shred using two forks, discarding any excess fat.

Place the beef back in the pot. Squeeze in lime juice and stir. Serve and enjoy!

Nutrition Facts:

Serving: 0.5cup | Calories: 214kcal | Carbohydrates: 1g | Protein: 30.5g | Fat: 9.7g | Saturated Fat: 9.6g | Cholesterol: 94.1mg | Sodium: 546mg | Fiber: 0.5g | Sugar: 0.4g

Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins | Servings: 4 PEOPLE

Pan-fried juicy, moist pork chops smothered in a luscious, incredibly easy homemade gravy. These chops are simmered in the gravy until tender and juicy. The best pork chop recipe that anyone can make in no time. Serve these crazy delicious pork chops with mashed potatoes and roasted carrots or green beans for a complete meal that your entire family will love! A must on your meal rotation and surely for keeps!

Ingredients

Pork Chops:

3 tbsp olive oil

4 pork chops

¼ c. flour

½ teaspoon onion powder

½ teaspoon garlic powder

Salt, to taste

Gravy:

4 tbsp Butter

1 beef bouillon cube or 1 teaspoon better than bouillon

2 c. chicken broth

1 tsp low sodium soy sauce, can sub Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

¼ tsp dried rosemary

¼ tsp dried thyme

¼ tsp dried sage

1/3 c. half and half

2-3 drops Kitchen Bouquet, optional

4 tbsp Flour

How to make Pork Chops in Gravy (Smothered Pork Chops)

Step 1: Season both sides of the pork chops with salt. Set the chops aside for about 30 minutes or so to give the salt a chance to sink through the meat. Do skip this as this will flavour the meat and make it juicier. If desired, wrap the pork with saran wrap and pound using a meat tenderizer.

Step 2: In the meantime, whisk the flour, garlic powder, onion powder, and paprika on a plate until well combined.

Step 3: For the gravy, mix the chicken broth, beef bouillon, soy sauce, and seasonings. Set aside.

Step 4: Before dredging the chops in the flour mixture, make sure to completely pat dry the pork chops first.

Step 5: In a large pan, heat the olive oil over medium-high heat. Once the oil is shimmering, add 2 pork chops at a time to the pan and sear for approximately 2 minutes on each side until nice and golden. You can also hold the chops up using kitchen tongs to sear the fat around the outside if using bone-in. As needed, add more olive oil to the pan or slightly reduce the heat. When done, set the pork chops aside.

Step 6: For a more flavorful sauce, scrape any brown fond from the bottom of the pan.

Step 7: To make the gravy, melt the butter over medium heat in the same pan. Once the butter has melted, whisk in the flour for about 2 minutes or so until you cannot anymore smell the flour. In small splashes, add the chicken broth mixture plus half and half, whisking continuously. Bring the mixture to a gentle bubble before decreasing the heat to a simmer, still stirring endlessly. You can add about 2 to 3 drops of Kitchen Bouquet if you want to darken the colour of the gravy. Then, adjust the heat to medium-low.

Step 8: Return the chops to the skillet and spoon the sauce over. Put the lid on and allow the chops to cook for additional 10 minutes, flipping halfway through using kitchen tongs.

Step 9: Turn the heat off but leave the lid on. Allow the pork chops to rest for at least 5 minutes in the skillet. When ready, serve the chops with mashed potatoes and roasted carrots or green beans. Enjoy!

Notes:

It’s best to use bone-in pork chops as they are the most flavorful. Also, for the juiciest results. Aim for nicely 1 to 1 1/2-inch thickness marbled meat.

As needed, adjust the heat. Begin with a hot skillet, then slightly decrease the heat if needed while cooking the first batch.

To let the edges of the chops get nice and crispy, I suggest searing them in 2 batches.

I recommend using unsalted butter and/or reduced-sodium broth to control the sodium content of this dish.

The chops are ready when their internal temperature reached 145 degrees F.

Nutrition Facts:

Calories: 497kcal | Carbohydrates: 15g | Protein: 32g | Fat: 34g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 766mg | Potassium: 668mg | Fiber: 1g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg

PREP TIME: 10 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR | SERVINGS: 8 people

Chomp down on this oh-so-good meatloaf that is by far the best in town and savour each burst of flavour in every bite! It’s a classic recipe that you can make in no time without the fuss and guarantee a tender and moist meatloaf.

INGREDIENTS

1 tablespoon vegetable oil

4 slices of fresh bread food processed

2 pounds ground beef, preferably not lean ground beef

⅓ c. beef broth I used Better Than Bouillon Beef Base

2 Eggs, lightly beaten

2 pinches dry parsley

1 pinch ground thyme

4 garlic cloves minced

2 c. red onion diced

1 ½ tablespoon Worcestershire sauce

pepper for taste

salt for taste

Brown Sugar Glaze:

4 tablespoons light brown sugar about 4-5 tbsp

½ c. ketchup

2 teaspoons pepper, optional

How to make The Best Meatloaf

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Using heavy-duty aluminium foil, tent the top and sides of a baking sheet. Pour in the water enough to fill the baking sheet or pan, then put it on the very bottom shelf in the oven.

Step 3: To a medium skillet, heat the vegetable oil over medium heat. Add the onions to the skillet once the oil is hot and cook for approximately 6 to 8 minutes until tender. Add the garlic in the last minute of cooking the onions and continue to cook for approximately 30 seconds until aromatic. When done, set the onions and garlic aside to cool for at least 5 minutes.

Step 4: Place the fresh breadcrumbs, eggs, Worcestershire sauce, and beef broth in a small bowl. Gently mix and allow the breadcrumbs to soak for about 5 minutes.

Step 5: Whisk the ketchup, pepper, and brown sugar in a bowl and set aside.

Step 6: To a big bowl, add the ground beef with the seasonings, salt, and pepper. Add the breadcrumb mixture along with the onions and garlic. Gently mix until just combined.

Step 7: You can put the loaf on the baking sheet lined with heavy-duty aluminium foil or parchment paper for easy clean-up. Now, form the beef into a loaf and pour over half of the brown sugar ketchup. Right above the pan with water, place the meatloaf and bake for about 45 to 60 minutes or until the internal temperature reached 165 degrees F.

Step 8: When done, remove the meatloaf from the oven and cover it with the rest of the ketchup glaze. Serve the meatloaf with potatoes and vegetables. Enjoy!

NOTES:

The ratio for Better Than Bouillon beef base is 1/3 cup water with half tsp up to 3/4 tsp BTB. If you accidentally use 1/4 cup of BTB your meatloaf will be salty.

For this recipe, I used a tsp of each garlic powder and onion powder with a pinch or up to 1/4 tsp dried parsley, then some crushed red peppers for a little kick. But you can omit the seasonings if desired.

You can use regular store-brand white bread for this recipe. Break them into small chunks (you can use a food processor to do this) and soak the pieces through before adding the bread mixture to the beef.

Keep in mind to NOT over-mix the meatloaf mixture, or your meatloaf will be tough.

Place a water-filled baking sheet on the bottom oven shelf and position the meatloaf on the shelf right above. This guarantees a tender and juicy meatloaf.

For easy clean-up, use parchment paper or heavy-duty aluminium foil to line a baking sheet.

Make sure to allow the cooked meatloaf to rest for at least 10 to 15 minutes before slicing.

To store the meatloaf, place it in an airtight container or tightly wrap it with heavy-duty aluminium foil or plastic wrap and place it in the fridge for up to 3 to 4 days.

Tightly wrap with saran wrap a room temperature meatloaf. Cover with foil and place in a Ziploc bag. Put a label and date and store in the freezer for up to 3 months.

You can also freeze a raw meatloaf. Again, using a saran wrap, then foil wrap the raw meatloaf. Place it in a Ziploc bag, put a label and date, and freeze for up to 3 months. To serve, defrost the meatloaf in the fridge overnight, then bake as directed.

NUTRITION INFO:

Calories: 472kcal