We’re all different . . I understand that but for any of us who have to cook, I think freezing things ahead is an amazing way to make better use of my time. I love making better use of my time . . so I have more time to waste on other useless projects! 🙂
This is a photo I shared when I made these mini meat loaves back in January and I think I’ve made and frozen them three times since then.
This is the Sweet & Sour Meatloaf that we love. You can adjust the recipe for your desired sweetness level or make any recipe for meatloaf that you choose.
I place these, on the tray plus the extra one, in the freezer. Once the meatloaves freeze, I dip the bottom of the pan in warm water so they release. The sauce is frozen so it doesn’t all leak out of the jar while I’m vacuum sealing. Each bag has one meatloaf and one jar of sauce.
These are great for taking two out for us for dinner or one out if we want meatloaf sandwiches.
Today, I oiled the pans a bit, popped the meatloaves back in the same size pans they had originally been frozen in, let them defrost and they were ready to cook.
I’ll cook the scalloped potatoes for about 30 minutes, then add the meatloaves, cook everything for 30 more minutes, pour the sauce over the meatloaves and cook them an addition 10 minutes, heat up the corn and dinner will be served.
DarW says
I love this idea! What size are the pans you use? Do you make one recipe of the mix for 4 pans?
judy.blog@gmail.com says
If I’m making meatloaf to freeze, I usually start with 6 or 7 pounds of ground beef and quadruple the recipe. I usually make one regular size meatloaf for the meal I’m making next and then fill up as many mini pans as needed. I have several different brands of mini pans. They’re all about the same size but these are my favorites for making mini loaves of bread so if you only want to buy one type pan, I recommend these.
Around the holidays, I’ll make mini loaves of banana nut bread, cranberry/orange bread, zucchini bread, gingerbread and deliver them to neighbors.
Rebecca says
How do you know how long to bake smaller pans? (Please don’t say “learned through trial and error”!)?
judy.blog@gmail.com says
I cook it til the internal temp is 160. I usually cook those small ones about half an hour at 350, check the temp and if it’s close, I’ll add the sauce and cook another 12 – 15 minutes. It isn’t going to overcook so, as long as it reache 160, it’s good.
Christina A Coats says
HI, always try to make double meals, eat one freeze one. Decided to be clever (huh) and make lots, inclusing meatballs. Imagine the disappointment when the meat balls were defrosted ready for the rich gravy leftover from a pork dinner. On opening the bag is decided to break one open
Oh No minii onion bhajis aaaah! .
Had sausages instead. Now where are my meatballs? !!!!
judy.blog@gmail.com says
That’s funny because the first package I took out last night, I saw “meat . . “. Later I thought . . that did’t look like a package of meatloaf with the sauce so I went back and looked and it was meatballs in marinara sauce so I had to put that back and grab the meatloaf.
Christina Coats says
Witching again Judy!!!!
Linda Garcia says
I always have a selection of frozen cooked dinners available for when I don’t want to cook. With just 2 of us at home now, we do not eat as much as we used to. Most recipes serve at least 4 or 6, so lots of meals make extra for another meal. DH does not like to eat leftovers much. If I freeze it and serve it to him 2 or 3 weeks later, he is fine with that. He doesn’t like to eat the same food several days in a row. I think it works great. Lots of days I would rather be in the sewing studio than cooking. 🙂