Meatloaf perfection?

I'm always on the lookout for the perfect meatloaf recipe.  There are some great ones, and many terrible ones, out there on the interwebs.  Finally, after a lot of experimentation and more than my fair share of flops, I think I've come up with a great meatloaf recipe all on my own.  Here it is:

2 lbs. 85% lean ground beef
1/2 cup brown sugar
1 cup bread crumbs
1/2 cup BBQ sauce
3 eggs

Mix together until well blended.  Divide and place into two loaf pans (or keep it all together in a larger dish).  Bake at 350F for 45-60 minutes (longer if it's all together in the same dish).  For the last 10 minutes of baking, cover the surface with a nice layer of ketchup.  Enjoy!  And please report your results--I'm anxious to know if I have indeed created the perfect meatloaf recipe.

Note: please use ketchup, not catsup...this is an important distinction.  Using 'catsup' will tear a whole in the fabric of the universe and interrupt the entire space-time continuum, which leads to really, really bad meatloaf.  Thank you.

Meat prep for easier meals

When I get the chance, I stock up on meat and do the prep work ahead of time in order for easier cooking later. Recently, I got my hands on 17 pounds of beef (Top Sirlion Steak, Round Eye Roast, Top Round Roast and Ground).

After trimming the roasts, they are cubed and packaged. I put approximately one pound in each quart-size freezer bag and label it. Flatten the meat out with your hand for more even freezing and defrosting. Those are then put in a larger bag before going into the freezer.

The ground beef is cooked and drained. I package the finished product in stackable Rubbermaid containers for easy freezing. The drippings are saved for Barley. I combine them with his dry dog food, and he thinks he's dining at Chez Martha's. Hee hee!

After an hour, I have enough meat prepared for 16 meals. The steaks remain as-is (only re-packaged in small portions) for easy grilling on the George Foreman. The cubed roast will be thrown into the crockpot for easy beef stew or stroganoff. The ground beef is ready to become spaghetti, tacos, sloppy joes, or whatever. It would also be good to use with Hamburger Helper.



Not that we use Hamburger Helper in my house, because that is so very un-Martha-like.



Especially not the Lasagna or Salisbury Steak varieties. We are not fans of those. No sirree, no Hamburger Helper in this Martha-wannabe's house. And if I did have some here, which I don't because that is just not the Martha thing to do, I most certainly would not hide it in the back of the pantry. Next to the Tuna Helper.