Feb 012004
 
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Tammy: This recipe is from the Freezer Cooking Manual, and is a crowd pleaser! Even people who don’t like meatloaf like this recipe!
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Recipes

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2

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Servings

6

12

18

24

30

36

Makes: loaves or meatballs

1/60

2/120

3/180

4/240

5/300

6/360

Ingredients:
Lean ground beef

1-1/2 lbs.

3 lbs.

4-1/2 lbs.

6 lbs.

7-1/2 lbs.

9 lbs.

Rolled oats

2/3 C.

1-1/3 C.

2 C.

2-2/3 C.

3-1/3 C.

4 C.

Diced onion

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Salt

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Garlic powder

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Eggs

2

4

6

8

10

12

Ketchup or tomato sauce

2/3 C.

1-1/3 C.

2 C.

2-2/3 C.

3-1/3 C.

4 C.

 

Assembly Directions:
Put ground beef, rolled oats, onion, salt, garlic powder, eggs and ketchup in a large bowl. Mix together well with your hands. Meatloaf: go on to freezing directions.
Meatballs: Form meatballs with your hands or a small cookie scoop. Cover a rimmed baking sheet with foil for easy clean-up. Put the raw meatballs on the baking sheet. Bake at 375 degrees for 20-30 minutes, until lightly browned and no longer pink in the center. Cool.

Freezing Directions:
Meatloaf: Put the meat mixture in a gallon freezer bag. Seal, label and freeze.
Meatballs: Package the cooled meatballs in the appropriate size freezer bag(s) or rigid container(s) based on your family size. Seal, label and freeze.

Serving Directions:
Meatloaf: Thaw at least overnight in the refrigerator. Dump the meat mixture into a loaf pan and pack it down with your hand. Bake at 350 degrees for 1 hour or until no pink shows in the center of the loaf. After removing it from the oven, let the loaf sit for 10 minutes before slicing and serving.
Meatballs: Thaw at least overnight in the refrigerator. Bake at 350 degrees for 10-20 minutes until hot. You could reheat them in a skillet, but they will be more likely to fall apart that way.

Nutritional Info:
Per Serving: 389 Calories; 22g Fat (51.5% calories from fat);
27g Protein; 20g Carbohydrate; 2g Dietary Fiber; 141mg Cholesterol; 766mg Sodium.
Exchanges: 1 Grain (Starch); 3 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 1/2 Other
Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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