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So I have a new item on my stockpile list: crushed pineapple. That way, I can make this any time I want. Because I will be making it often. Being a food blogger, I’m always trying out new recipes and mix-n-match concepts with the food that I have on hand and what’s on sale at the grocery store. We have a very small “regular rotation” of recipes because of this…but this meatloaf is being added to the regular rotation. I’m so glad that I doubled this recipe…I doubled it so that I could make a regular loaf pan of meatloaf, and muffin tin meatloaves as well.

Huge. Huge. Huge hit!

The leftovers went into the freezer and made for quick and easy lunches. Below you’ll find the doubled recipe…cut it all in half if you just wish to make 1 meal’s worth. (But I highly recommend making extra to freeze!)

(Note: I tagged this recipe as Gluten Free…just sub the regular bread crumbs for gluten free bread crumbs.)