Skip to main content

The Best Meatloaf to Make Ahead and Freeze (Plus Veggie Side)

Michelle enjoys spending time in the kitchen—but not too much time. Finding efficient ways to create delicious meals is her end game.

Make it today and freeze it for later.

Make it today and freeze it for later.

Meatloaf Isn't Boring!

When you're hankering for a filling meal that doesn't take much energy to put together, pull up this meatloaf recipe; it's a surefire win! The dish as a whole is slightly healthier since we're using ground turkey instead of ground beef (you could also use ground chicken!). Feel free to jazz up the seasonings with flavors that you like to incorporate.

Meatloaf doesn't have to be boring. Use its versatility to your advantage and make it ahead of time so you don't have to stand in front of your fridge wondering what's keeping you from calling for pizza delivery.

Cook Time

Prep timeCook timeReady inYields

15 min

50 min

1 hour 5 min

4 servings


  • 1 1/2 pounds ground turkey
  • 1 cup breadcrumbs, traditional or Italian
  • 1/3 cup egg whites
  • 1/2 cup white onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup ketchup, separated into 2/3 cup and 1/3 cup
  • Nonstick olive oil spray


  1. Preheat the oven to 350˚F.
  2. In a large bowl, mix all of the ingredients together. Knead everything until you have one large loaf.
  3. Spray a 9"x5" loaf pan with nonstick olive oil spray.
  4. Gently press the meat into the pan. Take an additional 1/4 cup of ketchup and spread it evenly across the top of the loaf.
  5. Bake this in the oven for 45 to 50 minutes or until it's no longer pink in the center. Let it cool.
  6. Slice the meat into individual serving portions. Portion them out for your dinner tonight, and freeze the rest in a gallon-size ziplock bag.
Make it a meal with roasted veggies on the side.

Make it a meal with roasted veggies on the side.

Scroll to Continue

Read More From Delishably

Roasted Vegetable Medley: Broccoli, Carrots, and Cauliflower

Complement your healthy (and delicious!) meatloaf with a mouthwatering side of vegetables for dinner. You can pop this in the oven just a few minutes after putting the meatloaf in the oven—they can finish at the same time, meaning you don't need to wait for the meat to finish cooking before starting on the vegetables. You get to eat dinner sooner, which is a win in my book!


  • 2 bags mixed vegetables (broccoli, carrots, cauliflower)
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper


  1. Preheat the oven to 350˚F.
  2. Place the vegetables on a roasting pan.
  3. Drizzle the olive oil over the vegetables.
  4. Sprinkle the salt, garlic powder, and black pepper over the vegetables.
  5. Mix everything together evenly, coating the vegetables with the oil and seasonings on all sides.
  6. Place the pan inside the oven for 45 minutes.

Tips to Make the Most of Your Meatloaf

Here are a few tips to maximize your meatloaf.

  1. Slice the loaf before you freeze it. This way, when you're hankering for a piece but don't want to wait for the entire meat block to thaw, you can easily remove a slice to microwave and eat.
  2. Frozen, this dish will last 3 to 4 months. Plan ahead for those nights when you know you don't want to cook.
  3. Make a ton of veggie side dishes so you can eat a balanced meal. It also stretches out your meatloaf and drives down the cost of your meal!
  4. Chop a slice into a few chunks to add a few "meatballs" to your pasta dinner!

Learn How to Make a Meatloaf Dinner

© 2018 Michelle George

Related Articles