We are constantly running, working, traveling and enjoying the outdoors, so dinner isn’t always a top priority. It is a funny thing when Jorge is a cook at work and I value healthy eating, but the we just don’t want to cook at dinner time. I don’t mind cooking, but I’d prefer to do it earlier in the day when my motivation is higher. I try to prep dinner with my morning chores and ANYTIME I get the chance, I double the recipe to freeze one for an even easier meal later. This meatloaf recipe hits all of the marks for what I look for in a dinner recipe!

As always, I find it easier to pull my ingredients before starting prep. I am doubling this recipe to freeze one so I have twice the amount of egg, milk, ground turkey, oats, cheese, and spices that I would normally need pictured above. Note: We don’t eat a lot of shredded cheddar and find it less expensive to buy a block and shred it, instead of buying pre-shredded bags . I love my box grater and throw it right in the dishwasher after use. We tend to buy shredded mozzarella and fiesta blend cheeses in block, but for cheddar, swiss and other cheeses, grating blocks is less expensive for us.

I start with whisking the eggs and milk into a large mixing bowls. I love my glass bowls from Pampered Chef, but click the link to find ones that work just as well! We measure in 4 ounces of shredded cheddar for one recipe, but if you are doubling make sure to add 8 ounces! This digital scale makes it easy to add to liquids!

Next up, it is time to add in all of the healthy and delicious ingredients! Add in your oats, salt and onion and stir together. Then add in your ground turkey and mash together until evenly mixed. I just use my hands here, because it is much easier. Divide up your recipe and shape into loaves (like a bread loaf). Place into your pans and wash your hands! I usually will do 2 in a square casserole dish and add the remaining loaves into aluminum bread loaf pans for freezing.

Mix up the remaining ingredients in a smaller bowl to make your glaze and spread evenly over your loaves. This sauce is so tasty and really makes the meatloaf! Once finished, cover all of your loaves. Set your same, or next, day loaves in the fridge until later in the day and label your freezer meals with the name and date of what’s inside. I like to add directions with meals I’m not making regularly so it is even easier to prepare later.

We like to serve this meatloaf recipe with veggies and our crock pot garlic & ranch potatoes. Prep everything in the morning and set timers on your phone, or other device, to make dinner prep a breeze when you just aren’t in the mood later in the day.

Have questions on anything you read today? Don’t be afraid to ask, I love to help! You will see links throughout my posts. As an Amazon Associate I earn from qualifying purchases. As always, thank you for reading and joining us on this journey!

Simply, Beth