Meatloaf seasoning mix
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A simple blend of mustard, paprika, herbs and onion and garlic powder to keep on hand. Use 2 to 3 tablespoons per pound of ground meat.
Ingredients
- 4 tablespoons dried mustard
- 4 tablespoons paprika
- 4½ teaspoons salt
- 2½ teaspoons dried thyme
- 3 tablespoons basil
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
Equipment
- mixing bowl
- whisk
- airtight jar
Directions
- Put all eight ingredients in a large mixing bowl.
- Whisk or stir until evenly combined.
- Move to an airtight jar or container and label it with the date and what’s inside.
Notes
Use about 2 to 3 tablespoons per pound of ground meat, adjusting to taste (4 to 6 tablespoons for a 2-pound loaf; start with 2 tablespoons per pound the first time). Shake the jar before each use, since the powders settle below the herbs.
Storage: airtight, cool and dry, up to 6 months.
Nutrition
Serving: 29g | Calories: 47kcal | Carbohydrates: 9.4g | Protein: 2.3g | Fat: 1.1g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1892mg | Potassium: 243mg | Fiber: 3.8g | Sugar: 0.8g | Vitamin A: 2304IU | Vitamin C: 0.9mg | Calcium: 71mg | Iron: 3.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 servings; dried mustard counted as prepared mustard. Brands and portions vary, so use it only as an approximation.
