Meatloaf Mix

• 2 lbs. lean ground beef
• 1 cup bread crumbs
• 3 tbsp. chopped fresh flat-leaf parsley
• 11/2 medium onions, chopped
• 2 medium carrots, shredded
• 2 large eggs
• 2 tsps. Dijon mustard
• 2 tsps. reduced-sodium soy sauce
• 11/2 tsps. kosher salt
• 1 tsp. black pepper

1. In a large bowl, combine all of the ingredients
2. until well mixed. The mixture can be stored in
3. an airtight container in the refrigerator for one
4. to two days, or freeze if necessary.
5. Muffin Tin Meatloaf: Divide the meatloaf mix
6. into 12 equal portions, shape into balls and press
7. into lightly greased muffin cups; you can also
8. divide the mixture into 4 equal portions, shape
9. into 4 individual loaves and place on a baking
10. sheet with edges. Top with a favorite barbecue or
11. tomato sauce and bake at 400 F for about 15
12. minutes or until internal temperature reaches
13. 165 F.

lean ground beef, bread crumbs, parsley, onions, carrots, eggs, tsps, tsps, kosher salt, black pepper

Taken from www.epicurious.com/recipes/member/views/meatloaf-mix-52969961 (may not work)