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It may be a bit of a throwback to the previous century but meatloaf is a popular dish in our home
Not your mother’s meatloaf: This gourmet version is company-worthy and delicious
It’s gotten a bit of a makeover though – upgraded from a Depression-era mix of low-quality meat and fillers to gourmet fare worthy of company (at least in my world, but maybe we don’t roll in the same circles). I use ground prime rib, old-fashioned rolled oats and free-range eggs for my mouthwatering meatloaf.
It’s also a great dish to make in bulk and freeze for easy weekday meals. You can put a few in reusable aluminum foil containers that can be taken out the night before and popped in the oven for a lazy dinner, or sometimes I freeze them in the shape of my slow cooker so that I can just plop them in (after they’ve thawed in the fridge overnight – so it takes a little bit of forethought) and have supper ready when I arrive home from work.
I’m still on my roasted cauliflower kick and since zucchini is also in season, I threw some in there too and, boy, was it good!
Ingredients
Instructions
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Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based writer, editor, and fitness professional. Before settling on the west coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.