Preheat oven to 350°F.

Combine all ingredients in a large bowl and mix well.

Divide the mixture evenly between two loaf pans and shape into loaves.

Bake until the internal temperature reaches 165°F, about 50–55 minutes (timing may vary by oven).

Serve one meatloaf for dinner.

Let the second meatloaf cool completely, then slice and freeze in a single layer before transferring to a freezer bag or vacuum-sealing.

To reheat from frozen, add a drizzle of olive oil to a large skillet over low heat. Add ½ diced onion, 5–6 diced tomatoes (or 1 can diced tomatoes, drained), and salt, pepper, garlic powder, and Italian seasoning to taste. Cook for a minute or two.

Layer frozen meatloaf slices directly on top of the vegetables. Cover with a lid and cook on low for 10–15 minutes, or until heated through.