Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a bowl, combine ground beef, ground pork, grated carrot, grated zucchini, balsamic vinegar, egg, gluten free bread crumbs, nutmeg, cinnamon and sea salt.
2. 7450456 Upgrade to a paid membership 14597 to unlock all instructions 73501
3. 7283425 Upgrade to a paid membership 83879 to unlock all instructions 58034
4. 5941279 Upgrade to a paid membership 73211 to unlock all instructions 22132
5. 4475651 Upgrade to a paid membership 7156 to unlock all instructions 9997
6. 7029884 Upgrade to a paid membership 86782 to unlock all instructions 73471

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 5418236 Upgrade to a paid membership 11737 to unlock all instructions 74247

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a bowl, combine ground beef, ground pork, grated carrot, grated zucchini, balsamic vinegar, egg, gluten free bread crumbs, nutmeg, cinnamon and sea salt.
2. Press mixture into a standard sized loaf pan. Bake at 350F for 45 minutes.
3. Meanwhile, in a bowl combine dijon mustard, maple syrup and marjoram. Brush on top of meatloaf.
4. Return to bake for an additional 15 minutes.