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.