Meatloaf

2 lbs ground beef
1 envelope Lipton onion soup mix
1 1/2 cups bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup

Mix all ingredients. Shape into 2 loaves. Wrap in heavy duty Reynolds aluminum foil.

Lable and date. Place in the freezer.

When you are ready to cook, thaw in the refrigerator. Place wrapped meatloaf on a baking sheet. Bake at 350 degrees for 45 minutes to 1 hour.

While the meatloaf is baking peel 1 potato for each person eating supper and add 1 potato for the pot. Dice and boil until soft. Drain. To the hot potatoes add a dollop of butter, a nice spoonful of sour cream, salt and pepper to taste and a splash of milk and mash well.

Steam a green veggie in the microwave. Usually a serving for 4 of any frozen green vegetable will cook to perfection in 7 minutes in a glass dish with a cover.

The great thing about meatloaf is that you can cook it the night before and reheat the package the next evening for supper and it will taste freshly baked.