MEATLOAF

FREEZER INSTRUCTIONS FOR COOKED MEATLOAF:  After baking according to recipe
directions or at 350 for 45 min. -1 hour (or until no pink shows in the
center of the loaf); cool and chill.  Freeze whole or slice meatloaf and wrap
slice individually, if desired.  Seal, lable and freeze.

SERVING INSTRUCTIONS FOR COOKED FROZEN MEATLOAF: From Desiree: To serve whole
cooked meatloaf from frozen -- Thaw first then either bake, covered, at 350
for about 20-25 minutes, or microwave until hot, about 10 minutes on 50 %
power for 1lb meat.

Let loaf cool 10 minutes before slicing.

To serve sliced cooked meatloaf from frozen --  From Suzy: Microwave until
hot; or thaw and then lay the slices flat on a baking sheet coated with Pam.
Brush with more of the sauce, if desired.  Bake at 350 for 15 minutes or
until thoroughly heated.

FREEZER INSTRUCTIONS FOR UNCOOKED MEATLOAF: (must use freshly ground meat,
not meat that has been frozen):

Combine the ingredients and freeze in a zip-lock freezer bag flattening to remove as much air as possible or shape in to the proper size loaf and wrap. Meatloaf mixture may also be placed in a rigid freezer container.  Freeze.

Thaw the meatloaf in the refrigerator overnight.  If it is not already shaped, either turn into loaf pan or shape into loaf to be placed in a greased baking dish leaving at 1" of space between the sides of the meatloaf and the baking dish.  Bake as directed.  Let loaf cool for 10 minutes before slicing.

Crockpot Method from CindyG: Form meat mixture into a loaf shape or round shape that will fit in your crockpot and seal, lable, and freeze, double-wrapped in plastic wrap in a ziploc or rigid freezer container.  Just cook the frozen, raw meatloaf in a crockpot about 8-10 hours on low, until center is no longer pink.   You can put it by itself in the crock, with no other moisture or rest it on top of carrots for a full meal. So nice to be able to cook it without defrosting.

MEATBALLS

Tip for uniformly sized meatballs from Desiree: shape the mixture into a rectangle 1 inch thick and cut it (with a dinner knife) into even squares. Then shape the cube into a ball when transfering it to a cookie sheet for
cooking. This makes it easier to make evenly sized balls than using a
teaspoon.  The kids can help shape the cubes into balls and you still get
even meatballs.

Bake the meatballs in the cookie sheet for 20-25 minutes )

Alternate cooking method from 30 Day Gourmet Manual: broiling Place the
meatballs on an oiled, (you can use foil if you want to save on clean-up)
rimmed baking sheet. Broil until lightly browned and no longer pink in the
center.

Freezing Instructions: Cool cooked meatballs. For best results, Flash Freeze
on cookie sheet. Place meatballs in a freezer bag or container. Seal, label
and freeze.

To serve, you can thaw meatballs in the microwave, reheating them from frozen
in about 2-3 minutes at 100% power or thaw in the refrigerator then bake at
350 for 10-20 minutes until hot. If using sauce, thaw meatballs as above and
pour sauce over the meatballs. Heat in saucepan on stove top or in crockpot
until sauce and meatballs are both hot. Stir the meatballs in the sauce
occasionally while cooking.

  

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