MEAT LOAVES
You can make a meat loaf that is to be frozen by any good meat loaf recipe. Just make enough for several meals instead of one and freeze the extra loaves. For a change from the usual meat loaf, try this cheese meat loaf or jellied ham loaf.
Cheese meat loaf
25 slices, each about ¾ by 1½ by 4 inches
2½ pounds ground beef 1 cup chopped cheese 3 tablespoons chopped green pepper ⅔ cup chopped onion 2½ cups dry breadcrumbs 1 tablespoon salt ½ small bay leaf, crushed ¼ teaspoon thyme Dash of garlic salt 3 eggs, beaten 2½ cups tomato puree
Mix the beef, cheese, green pepper, onion, crumbs, and seasonings thoroughly. Combine eggs and tomatoes, and blend into meat mixture.
To serve immediately. Place meat mixture in loaf pan. Bake at 350° F. (moderate oven) for about 1 hour.
To freeze. Meat loaf may be frozen unbaked or baked.
Wrap unbaked meat loaf in moisture-resistant packaging material. Or put mixture in metal freezer containers or loaf pans; cover with lids or wrap in packaging material. Seal and freeze.
For frozen baked meat loaf, bake mixture in metal freezer containers or loaf pans at 350° F. (moderate oven) for about 1 hour. Cool quickly. Cover or wrap as above. Seal and freeze.