Want to cook this faster and make the leftovers easier to pack? Divide the mixture into muffin tins and bake as individual servings, instead of two loaves.
Editor's note: This recipe makes 5 mains, plus more for leftovers. Please see "Meatloaf Sliders" and "Meatloaf Tacos" below for tips on how to enjoy, pack, and serve the leftovers.
MEATLOAF SLIDERS
If you can do it with burgers, you can do it with leftover meatloaf—sliders!
Corn on the cob? Why not? Husk it, nuke it, then stand it up in a thermos.
Pickled vegetables make an easy, tangy side.
MEATLOAF TACOS
Crumble warmed leftover meatloaf, then pop it in a thermos. Instant taco meat.
Remember bagel chips? They're back. And they're delicious with cream cheese and strawberries.
Recipe information
Total Time
1 hour
Yield
5 mains, plus leftovers
Ingredients
Preparation
Step 1
Heat the oven to 375°F. Line a rimmed baking sheet with foil, then coat with cooking spray.
Step 2
In a large bowl, combine the panko, garlic powder, basil, oregano, mustard powder, paprika, and salt. Set aside.
Step 3
In a food processor, combine the carrots, onion, and egg. Process until very finely chopped. Add to the breadcrumb mixture and mix well. Add the ground beef and sausage meat, then gently but thoroughly mix. The mixture will be solid and on the dry side.
Step 4
Divide the mixture in half and transfer one portion to one side of the prepared baking sheet. Form into a loaf about 8 inches long and 2 inches high.
Step 5
Repeat with the remaining half, forming it into a loaf next to the first, leaving several inches between them.
Step 6
In a small bowl, mix together the hoisin, ketchup, and hot sauce. Spoon over the top and sides of the meatloaves.
Step 7
Bake for 40 to 45 minutes, until the meatloaves reach 155°F at the center.
