By Rachel Sircy
I don’t know about you, but for me, meatloaf is a comfort food. My grandmother made a meatloaf that was delicious the day of and that made the best meatloaf sandwiches the next day. So, meatloaf is pretty close to my heart. It’s also a great freezer meal.
I was raised to believe that the freezer should be considered part of your pantry. My mother has a freezer attached to her fridge, and she also has two stand-alone freezers and a deep freezer. Since my parents purchase a whole side of beef every year from some of our family friends who raise cattle (a side of beef is an entire half of a cow, BTW) they need a lot of space. My mom is also the queen of freezing stuff. If you tell my mom that you’re hungry, she’s got a dozen meals prepared and frozen somewhere in her house, so you’ll probably be told to go and get something out of the freezer and reheat it. I utilize the tiny freezer that I have to store vegetables, fruits, gluten free bread crumbs, meat…you name it. I guess it’s in my genes.
Freezer meals are becoming increasingly popular these days. I haven’t yet braved the 40 meals in 4 hours challenge, but I do keep individual servings of soup in the fridge for last minute meals. Just pull them out and thaw in the microwave (it may take a while if the soup’s completely frozen, but much faster than making it from scratch). Soup is easy enough and very convenient if you don’t feel like cooking, or if you’ve forgotten to make something for lunch, but I wanted to try my hand at prepping a meal and keeping it in the freezer for when I’m ready to make it. Not only is meatloaf one of my favorite comfort foods, but it’s extremely easy to make any meatloaf recipe you have gluten free. Basically, the main ingredient that you need to substitute is the bread or cracker crumbs. Of course, if you use steak sauce, Worcestershire or ketchup, etc., you need to make sure it’s gluten free. Beware, I just read that many major brands of steak sauce are not strictly gluten free. Just be careful and always do some research if you’re not sure. Other than that, most of the ingredients used to make meatloaf are naturally gluten free: ground meat, eggs, onions, garlic, etc.
Now, because I don’t want to deal with a huge frozen chunk of meat which will take a long time to thaw, I decided to make mini-meatloaves. I thought that larger than a meatball and smaller than a baseball would be a good size. Each one would be roughly equivalent to a thick slice of a regular meatloaf. In order to figure out the freezing process I, of course, called my mom. She said to freeze the mini-meatloaves properly, they need to be placed on a cookie sheet and placed in the freezer to firm up. They don’t need to fully freeze on the cookie sheet, they just need to become solid enough so that they won’t break apart when you put them into a freezer bag for storage. She said that about an hour would do it. Here they are on the cookie sheet:
They should make for an easy dinner when they thaw. And here’s the inside of my freezer:
It’s tiny, but it works for me. I placed the cookie sheet on top of a tower of individually frozen soup containers. Here’s the process of freezing the soup:
Really, if you haven’t tried freezing meals for later, you really should. It makes for a very easy (and cheap) pre-made meal. I’ll let everyone know how my meatloaves turn out in my next post!