Check out my yummy, moist, and easy weeknight meatloaf with freeze-dried onions! Even if you have regular onions, this is a breeze to prep, and it bakes while you fold a load of laundry or chase a toddler down the hall!

Why I Love this Easy Weeknight Meatloaf with Freeze Dried Onions Recipe!

I always remember people saying, “Ugh, meatloaf!”…and then I started making this baby! It’s SO delicious, family-friendly, full of protein, and so quick to prepare! The ultimate comfort food.

This is also super easy to make with freeze-dried vegetables because you can keep them in your pantry for a time-saving bonus!

Ingredients

Chopped Freeze Dried Onions (or use 1/2 fresh Onions)
Egg
BBQ Sauce (divided)
Lean Ground Beef
Panko Breadcrumbs
Freeze Dried Parsley
Crushed Garlic
Freeze Dried Italian Seasoning (or Oregano)
Salt
Pepper

Why Freeze-Dried Onions For This Easy Weeknight Meatloaf?

Although NOT mandatory, they are just SO handy! Like styrofoam, they’re light and can be stored for decades! They make throwing together a quick meal much easier!

freeze-dried onions for easy weeknight meatloaf — Why freeze-dried onions

How to Make This Easy Weeknight Meatloaf with (or without) Freeze-Dried Onions

Prepare your baking pan. I like to use a rimmed 1/4 cookie sheet lined with foil, then topped with a drying rack. This allows some of the fat to drain away.

baking pan for easy weeknight meatloaf with freeze dried ingredients — Get your pan ready

Step 1. I like to get the rehydration process for the freeze-dried onions started by adding the wet ingredients (egg, barbecue sauce) together.

I don’t think the soak is vital because this meatloaf has the perfect balance of moisture, and it bakes for a good while, but I still like to just get the ball rolling.

mixing freeze dried onions with eggs and bbq sauce — Rehydrate those onions! (or use fresh!)

Step 2. Next, I add the ground beef, the panko breadcrumbs, parsley, garlic, Italian seasoning, salt and pepper. I like to mix it with my hands…actually, I should correct that. I don’t like to mix it with my hands, but I DO it because it’s the easiest and fastest way to mix it.

Step 3. Take your mixture and shape it into a loaf shape. I kind of shape it like an oblong loaf of sourdough bread. I like to maximize the surface area so some crispy edges can develop along with some flavourful browning.

Step 4. Brush with the remaining BBQ sauce, and then pop in the over for about 60-75 minutes.

Step 5. Test with a food thermometer and remove with 165 F.

I like to serve mine with any veg and perhaps some bread or potatoes. Usually, I just grab a bag of frozen broccoli out of the freezer and microwave it. I’ll then brown the broccoli in a pan at high heat (carefully) and add a bit of butter, and Better Than Bouillon paste. Throw on some roasted potatoes and bada bing, bada boom, DELICIOUS!