Now that I’m back to teaching, I need some quick make-ahead meals like this one. I love having a variety of frozen meals that I can pop into the oven after work! This recipe is great for several reasons…it’s delicious, easy to prepare, freezes well, and helps with portion control. I told myself that one mini meat loaf is the perfect size portion for me, but I liked it so much, I ate two! I’ll try to be better next time!
This recipe makes 16 mini meat loaves. I froze them in different size portions. Some freezer bags had 2 mini meat loaves so I can give them to my college son, Matthew, and some bags had 3 for Dave and I when we’re eating alone. (Andrew is not a fan of meat loaf!) Give these a try and make your dinner time a little easier!
Mini Meat Loaves
1 1/2 lbs. ground beef
1 1/2 lbs. ground turkey
2 cups Herb Seasoned Stuffing (not cubes)
1 shallot, finely diced
1/2 cup grated Parmesan cheese
1/4 cup milk
salt & pepper, to taste
1. Mix all of the ingredients together in a large mixing bowl.
2. Press the meat mixture into 16 muffin cups.
3. If you want to cook them right away, bake them at 350°F for 30 minutes.
Follow steps 1 and 2. Cover the muffin tins with plastic wrap and freeze for at least 4 hours. Remove the mini meat loaves from the pan and wrap them individually with plastic wrap. (If you have trouble getting the meat loaves out of the pan, place the bottom of the muffin pan in warm water and they will release easily.) Place them in a labeled freezer bag. Freeze up to 3 to 4 months.
Cook frozen mini meatloaves 2 inches apart in a baking dish at 350°F for 40 – 45 minutes.
Makes 16 mini meat loaves.
This recipe has been linked to Pot Luck Sunday at Mommy’s Kitchen.