Way back when I was looking for new post ideas the topic of freezer cooking came up. I think there was quite a bit of interest in that and yet I’ve never posted about it since, until now. I’ll try to post some recipes from time to time under the heading and label “Freezer Cooking: ________”. I thought I had already posted this recipe as a single loaf version but couldn’t find it.
This recipe comes from Farm Journal’s Country Cookbook. I got my copy from my Grandma’s basement and I love it. It really is appropriate for the way we are trying to live and generally avoids “add in seasoning packet” or “3 cups Bisquick”.
Twin Meat Loaves
2 eggs, beaten
3/4 c. milk
1 1/2 c. bread crumbs
2 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1/2 c. chopped onion
1 c. chopped carrot
2 lbs. ground beef
Break two eggs in a bowl and until well broken. Add rest of ingredients and mix well. You’ll have to use your hands to get this done in a reasonable amount of time, or I guess maybe a hand mixer would work. Pack into two greased 7 1/2x4x2″ pans – I used my narrow bread pans that come close.
Pop the pans in the freezer for a few hours or overnight. Once frozen, tap the loaves out on a plate or cutting board. Wrap well with tin foil. You could also use the plastic out of a cereal box along with brown paper if you’re trying to cut back on foil. Label with black permanent marker: BAKE @ 350 f FOR 1 HOUR.
When you go to cook these you can drop them in the pans frozen and thaw them in the fridge that way. I’ve cooked them straight out of the freezer and they were still done in just over an hour. I actually cooked one for 2 hours when something happened with the sheep and I forgot about it. It didn’t dry out or burn even after all that time so it is pretty much foolproof. I don’t eat ground meat at all but hubby says this is one of the better meat loaves he’s had, he really likes it.
I usually thaw a bunch of hamburger and make 6 or 8 loaves at a time. It is a great back up for a day when I’m out of ideas. Happy freezer cooking!