Make Ahead Meals For the Freezer Part II

Here are more recipes for meals and dishes that can be made ahead of time and frozen for later use. It is the 2nd installment of my make ahead meals for the freezer series. They can be used as a quick dish on a busy day for a home cooked meal. Simply thaw them overnight in the refrigerator, or put them in the refrigerator to thaw while you are away during the day. When you are stressed for time, simply reheat them for a quick and easy dish. Most frozen dishes will last 3 to 6 months in the freezer.

There is no need to thaw these loaves before baking. The small loaves will cook much faster than a single large meatloaf.

Small Meat Loaves

2 pounds ground beef
2 eggs
1 cup milk
2 cups soft bread crumbs
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon celery salt
6 tablespoons grated onion, or 1 teaspoon onion powder

1. In a large mixing bowl, beat eggs and milk. Add remaining ingredients and mix thoroughly.
2. Shape meat mixture into 12 small loaves.
3. Place on baking sheets and freeze. Remove from baking sheets when completely frozen.
4. Wrap tightly in foil or plastic wrap. Label and date each loaf before returning to the freezer.

To serve, preheat oven to 375 F. Place frozen loaves in a glass baking dish. Bake uncovered for 45 minutes.

Double the following recipe and make 2 of these meat loafs. Serve one the same day you are preparing it, and place the other in the freezer for use another day.

Meatloaf

2 cups ground beef
2 eggs, slightly beaten
1/2 cup ketchup
1 small package onion soup mix
3/4 cup warm water
1 1/2 cups soft bread crumbs
1/2 teaspoon black ground pepper

1. Mix together eggs, ketchup, water, onion soup mix, pepper and soft bread crumbs in a large bowl.
2. Add ground beef and mix well.
3. Shape mixture into a loaf, or place in a freezer proof baking dish. Wrap loaf tightly with aluminum foil, or cover baking dish tightly with aluminum foil or plastic wrap. Label, date and place in freezer.

To serve, bake uncovered frozen loaf in oven at 450 F for 45 minutes. Reduce oven temperature to 350 F and bake an additional 15 minutes. Remove to serving platter. Make gravy from drippings and pour over meatloaf when serving, if desired.

Swiss Steaks

6 slices round steak, cut 1" thick
1/2 cup flour
2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, cut into thin rings
1 bell pepper, cut into thin rings
1/4 cup oil or shortening
2 cups tomato sauce
1 tablespoon sugar
1 tablespoon vinegar
1 teaspoon oregano
1 teaspoon basil

1. Combine the flour, salt and pepper in shallow bowl. Dredge each slice of steak through flour mixture on each side.
2. Brown onions and peppers in oil or shortening over high heat in a large skillet. Remove and set aside. Brown both sides of each steak in same skillet.
3. Place onion and peppers on top of steaks in skillet.
4. In a medium bowl combine tomato sauce, sugar, vinegar, oregano and basil. Pour over steaks, onions and peppers in the same skillet.
5. Cover and simmer for 1 1/2 to 2 hours until steaks are quite tender.
6. Package each steak individually with sauce in airtight containers. Label, date and freeze. You can also freeze them in aluminum pie pans covered tightly with foil.

To serve, remove desired amount of steaks from the freezer. Place in a covered skillet and cook over low heat until heated through.

K. Hupp enjoys cooking and gardening. Visit No Medical Life Insurance to find life insurance coverage that does not require a medical exam.