Yep! I do it all the time, in fact. What I personally usually do is take this same mixture and make single portion “mini loaves” … like 8 ounces, each. Then, I wrap them in bacon and bake. I quickly chill them, vacuum pack them and freeze them. Then, I pull one out the night before, let it slowly defrost in the fridge, then slice and pan fry the sections and slather with sugar-free ketchup. This is my standard approach with this recipe, but you could most certainly make a big loaf in a loaf pan.

A trick … This recipe, as written, will make about 9 to 10 cups of mixture. Take a loaf pan and fill it with water. Then, measure the water. Let’s say you have a big loaf pan and it’ll hold 16 cups of water, easily. Then, this suggests you could likely multiply the recipe by 1.5 to get a big beefy loaf that fully fills the pan. Then, bake slowly until the internal temperature is about 155F. Then, pull it out and let it rest about 10 minutes in a warm spot. Then, slice and enjoy!

I hope this helps. Happy eating! 😀

Yep! I agree, they’re time consuming, but the batch approach of them will save ENORMOUS amounts of time … um … over time. With the added fat and vegetables, these are super healthy, flavorful and packed with nutrients. The chia just helps them hold all the moisture. A really great meatball recipe. Thank you for your kind words. ENJOY THEM! 😀

Thank you, Rita!