But! I'm also going to give you tips on making meatloaf in bulk.
Generally I make four meatloaves at one time, each of them weighing in at about 1.5 pounds.
First, I get my largest Pyrex bowl and a small bowl or container.
I measure two sets of the spices listed below -- one set into the large bowl, and one set into the small bowl/container.
Then I dump three pounds of ground beef in with the spices in the large bowl. I mix well, and shape this into two loaves, which go into a prepared foil-lined pan.
I then dump the smaller container of spices into the now-empty bowl, add three more pounds of ground beef, and mix and shape two more loaves.
Voila! Six pounds of meatloaf, baking at once and ready for your whole week (or for freezing).
Here's my three-pound recipe.
MEATLOAF (STAGE TWO)
3 pounds ground beef
3 tbsps SCD legal onion powder
1 tbsp SCD legal garlic powder
1 tbsp oregano
1 1/2 tsp basil
1 tbsp salt
Mix well and divide into two (or three) loaves. Bake at 400 degrees for about an hour, or until a meat thermometer shows 165.
As a variation, you can add about 1 pound steamed spinach per 3 pounds beef.
ETA: OR try my stage one version here!
Serve with SCD legal ketchup (reduced Campbell's tomato juice). Yum!