Mini Freezer Cooking - Versatile Beef Mix

Do you remember on Monday how I told you I was going to do a little freezer cooking interspersed throughout the week.  I have done a little and I had to share with you this beef mix.  It is a really great idea though it isn’t mine originally.  I got the idea from a freezer book my MIL bought me for Christmas (thanks MJ).  Anyway, the mix is basically a meatloaf mix.  I should tell you that honestly, I am not a big meatloaf fan, but the way I prepare this mix is a hit with my family and yes, even my kids.  So, how did I fit this into my day?  I did this after lunch and during naptime in the air conditioning of course, while my husband was watching my older son play the Wii.  I know some of you wonder how you will fit freezer cooking in so I just wanted you to know how I did it.  The end result was two meals worth of spaghetti and meatballs.  Two meals or 4 lunches worth of mini meatloaves and 2 meals worth of Salisbury steak and extra sauce frozen to use in pizzas.
The original recipe is from here.  I did it just ever so slightly differently:

Versatile Beef Mix

5 lbs. of ground beef
3 eggs
1/2 cup water
1 cup of dried bread crumbs (I used Italian seasoned bread crumbs and I didn’t exactly measure)
1 tsp of garlic salt
Salt and Pepper
Mix up eggs with fork and add water and mix all together.  Pour over the beef and add the rest of the ingredients.  Mix well.

Now here is what you do with it:
Meatballs - using the 1” inch cookie scoop, scoop out mixture and round into balls.  Put on greased cookie sheet (I use the silicone baking mats).  Bake at 425 for 15 minutes or until juices run clear.  I put little pieces of mozzarella cheese in mine this time.  Cool, drain and then flash freeze.  When frozen, put meatballs into gallon size freezer bags.  To serve:  thaw overnight in fridge or just bake frozen.  Bake at 350 for 10 minutes until heated through or microwave for about 45-50 seconds or until heated through.

Mini Meatloaves - using cupcake pan - spray or grease pan.  Also using cookie scoop, scoop mixture into each cup.  Once all of the cups are filled make a small indention with your finger.  Fill the hole with BBQ sauce (or pasta sauce if you prefer an Italian one).  Bake at 425 for 15-20 minutes or until juices run clear.  Top with shredded cheese and bake 5 minutes longer until cheese is melted.  Cool.  Take a larger spoon around each cup for easy removal.  Drain them on a paper towel covered plate.  Cool, drain and then flash freeze.  When frozen, put mini meatloaves into gallon size freezer bags.  To serve:  thaw overnight in fridge or just bake frozen.  Bake at 350 for 10 minutes until heated through or microwave for about 45-50 seconds or until heated through.

Salisbury Steak - Form beef mixture into oval patties.  You can now grill them or do what I did - just flash freeze them uncooked on a cookie sheet covered in foil.  When frozen, put Salisbury steak into gallon size freezer bags.  To serve:  Thaw overnight in fridge.  Grill on heated grill until juices run clear and meat is cooked through, or cook in a skillet until juices run clear and meat is cooked through.  Make the gravy using this recipe and serve!  Or use whatever brown gravy recipe you have and like.  I leave out the mushrooms because I’m not a fan.

While you are doing this you should start this sauce first and just let it cook as long as you are in the kitchen.  Then cool it and package it in quart size freezer bags and freeze to use with meatballs or pizza.

And then you should be nice to yourself and make one of these for all your hard work:

It’s a lemonade slushie.  And you could be really nice and make some for your kids too.
P.S.  I’ll share the slushie recipe soon.  It is really easy and so yummy on a hot day like today!