Double-Duty Meatloaf & Burgers

Name: Double-Duty Meatloaf & Burgers
Yield: 12
Ingredients: Meatloaves; 1 1/2 cups (375 mL) quick-cooking rolled oats; 2 tsp (10 mL) dried basil; dried oregano; 1 tsp (5 mL) salt; 1/2 tsp (2 mL) pepper; 4 eggs; 1 1/2 cups (375 mL) milk; 1/3 cup (75 mL) ketchup; 1 tbsp (15 mL) prepared yellow; Dijon mustard; 3 lbs (1.5 Kg) lean ground beef; Burgers; 6 whole wheat hamburger buns; 1 tsp (5 mL) butter softened (optional); 3 oz (90 g) Canadian Cheddar cheese thinly sliced (optional); Lettuce; Sliced tomatoes; Desired burger toppings

Our dietitians' favourite

This recipe is taken from the 2013 Milk Calendar. Make weeknight meals easy with this double-duty meal. On the weekend, serve one meatloaf hot with a side dish such as October’s One Potato, Two Potato Double-Layered Mash, then chill the remaining loaf to make the fastest homemade burgers ever during the week.

Prep: 10 min - 15 min
Cooking: 1 h 24

Yields 12

This meatloaf recipe from the 2013 Milk Calendar is easily transformed into hamburgers for a second meal. On the following day, simply slice the meatloaf, reheat in a skillet or on the grill, and serve on a bun. Add your favourite condiments and voilà - another quick meal. Super practical as shown in the video!

Ingredients

Meatloaves
1 1/2 cups (375 mL) quick-cooking rolled oats
2 tsp (10 mL) dried basil
dried oregano
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
4 eggs
1 1/2 cups (375 mL) milk
1/3 cup (75 mL) ketchup
1 tbsp (15 mL) prepared yellow
Dijon mustard
3 lbs (1.5 Kg) lean ground beef
Burgers
6 whole wheat hamburger buns
1 tsp (5 mL) butter softened (optional)
3 oz (90 g) Canadian Cheddar cheese thinly sliced (optional)
Lettuce
Sliced tomatoes
Desired burger toppings

READY FOR REWARDS?

Preparation

Meatloaves:

Preheat oven to 350°F (180°C).

In large bowl, using a fork, combine oats, basil, salt, pepper and eggs; stir in milk, ketchup and mustard. Let stand for 5 min. Add ground beef and blend gently with fork until incorporated (do not over mix).

Divide mixture in half and pack each half into a 9 x 5-inch (23 by 12.5 cm) metal loaf pan; flatten tops.

Bake for 1 hr or until thermometer inserted in centre registers at least 165°F (74°C). Carefully pour off any excess liquid. Let stand for 10 min. Cut one loaf into slices and serve hot. (Turn remaining meatloaf out onto a rimmed baking. Wrap well and refrigerate for up to 3 days.)

Burgers:

Preheat barbecue grill to medium or heat a large non-stick skillet over medium heat.

Cut meatloaf into 12 slices. Place on preheated grill (if using skillet, brush with softened butter and cook in batches as necessary) and cook, turning once, for 2 min per side or until browned and hot in the centre.

Top hot meatloaf with Cheddar cheese (if using), place 2 slices on each bun and garnish with desired toppings.

Tips

To freeze the meatloaf, refrigerate until cold, then cut into slices. Wrap slices well in plastic wrap, in foil or place in an airtight container. Let thaw in the refrigerator for at least 4 hours or overnight. Heat as directed for Burgers.

Use sun-dried tomato pesto in place of ketchup. Use a combination of beef and veal or beef and pork.