Welcome Back Meatloaf

 A few years back I used to make meatloaf but in between being pregnancies it was one of those foods I couldn't stand so I gave it up but now I'm ready for to come back into my kitchen for dinners with a side of tasty vegetables. 

 Italian Style Meatloaf

2 lbs ground beef (93%/7 lean)

1 1/4 cup bread crumbs (seasoned if you like)

1 medium chopped onion
1/4 cup soy milk

1 cup of tomato sauce (reserve some for topping)

If there is no seasoning in the bread crumbs add the following to taste:

salt

pepper

garlic powder

fresh parsley

1.  Preaheat oven to 400 degrees and grease 2 loaf pans.

2.  In a bowl mix bread crumbs and seasoning and chopped onion.

3.  Add in meat, soy milk and tomato sauce.  Mix well then divide and press into 2 loaf pans.

4. Drizzle remaining tomato sauce and bake at 400 degrees for 1 hour till top is a bit brown and internal temperature reads 165 degrees.

Enjoy for dinner or freeze for later.

Notes:

1.  The soymilk is to replace 1 egg.  In the orginal recipe it calls for 1-2 eggs.

2.  This meatloaf is moist but because it does not contain eggs it will crumble but worth the flavor.

3.  Another time I might  add in maybe another vegetable like carrots or spinach.

4.  Does this freeze well yes.  Once the meatloaf is competely cooled down line a cooke sheet with wax paper slice meat loaf into slices and lay on the cook sheet and freeze.  Once they are frozen  they can go into a bag.  I did this so I would have a fast food for a quick meal in a pinch.