We recently tried to give the boys the leftover meatloaf from the freezer. It was pretty dry, so I probably wouldn't recommend freezing it for later. But it's a yummy meatloaf if you want to make it for the whole family one night!
1 tablespoon olive oil
1 medium onion chopped (about 1 cup)
2 garlic cloves, minced
2 pounds ground beef
2 slices of sandwich bread torn into very small pieces
¼ cup Parmesan cheese
2 tablespoons chopped fresh sage
Zest of 1 lemon
1 ½ teaspoons salt (optional)
Freshly ground black pepper
1 tablespoon ketchup
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Heat olive oil in a small skillet over medium heat. Add the onion, reduce heat to low, and cook until the onion is soft, about 8 minutes. Add the garlic and cook for 2 minutes more. Remove from heat and let cool for a few minutes.
Crack the eggs into a large bowl and beat with a fork. Add ground beef, bread, Parmesan, sage, lemon zest, salt (if using), and pepper to taste. Add the onion mixture. Mix with a fork or your hands.
Tip the meat mixture onto the prepared baking sheet. With your clean hands, shape meat into a rough oval, about 2 inches high. Smear meat loaf with the ketchup, covering the top and sides with a thin glaze.
Bake 55 to 60 minutes, or until internal temperature registers 165 degrees on an instant-read thermometer. Let sit for at least 5 minutes before slicing and serving. Cut or break slices into small bites for baby.