One evening I was making individual free-form meat loaves on Cooking Live when a viewer called in and said she used a similar recipe but always mixed up a double batch and then froze half in muffin tins. On evenings when there was nothing else in the fridge, she‘d just pop some of those muffin meat loaves into the oven and—voilà—there was dinner. Admittedly, meat loaf is not the most complicated dish on this earth, but it is more work than plain old hamburgers, and everyone does love it. So why not stockpile some in the freezer for an easy dinner down the road?
I tested these guys by freezing them both precooked and raw, and I slightly preferred the way the precooked ones turned out. If you are baking meat loaves that were precooked and frozen, they will take about 45 minutes to heat through. If you are baking meat loaves that you froze raw, put them right in the oven from the freezer and give them about 50 minutes or until cooked through.
Why “mini” meat loaves? I just think everyone just likes his or her own little individual dish—and when they are this small they don’t take as long to cook as a full-sized loaf.
Makes 12 small loaves, serves 6
For the glaze:
1 cup ketchup
1/4 cup packed light brown sugar
1 1/2 tablespoons cider vinegar
For the mini meat loaves:
1 tablespoon olive oil
2 celery ribs, finely chopped (1/2 cup)
1 small onion finely chopped (1/2 cup)
3 garlic cloves, minced
1 cup sour cream
1 cup fresh bread crumbs
1 large egg, beaten
1/4 cup whole milk
1/4 cup chopped parsley
2 tablespoons Dijon mustard
2 1/2 teaspoons kosher salt
1 1/2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
1 pound ground chuck
1/2 pound ground pork
1/2 pound ground veal or turkey
To make the glaze, combine the ketchup, brown sugar, and vinegar. Set aside
For the meat loaves, preheat the oven to 350°F. Oil a foil-lined rimmed baking sheet or 12 muffin-pan cups.
Heat the oil in a medium skillet over medium heat. Add the celery, onion, and garlic and cook, stirring until the vegetables have softened, about 5 minutes. Transfer to a large bowl, stir in 1/4 cup of the glaze and let cool.
Add the sour cream, bread crumbs, egg, milk, parsley, mustard, salt, thyme, and pepper and stir until combined. Add the chuck, pork, and veal and combine. (To taste for seasoning, fry a pinch of the meat mixture in a small skillet over medium-high heat until browned and cooked through, about 5 minutes. Season with additional salt and pepper if needed.)
Scoop the mixture onto baking sheet using 1/2 cup measure; shape into ovals. Or, divide into muffin-pan cups. Divide the remaining glaze over the tops of the loaves. Bake 35 to 40 minutes. The internal temperature should be 165°F when tested with a quick-read thermometer. To freeze, cool the loaves to room temperature, wrap them individually in plastic wrap, and freeze them in a resealable plastic bag. To reheat, unwrap them and bake them on an oiled foil-lined rimmed baking sheet about 45 minutes. If loaves were frozen raw, give them about 10 minutes extra.
As someone deeply immersed in the culinary world, I've spent countless hours experimenting with various recipes and techniques, particularly in the realm of freezing and reheating dishes. My passion for the subject is not just theoretical; I've conducted numerous hands-on experiments to understand the nuances and optimal methods for preserving and reheating meals. One such example is the individual free-form meat loaves discussed in the article.
The method of preparing mini meat loaves for freezing and later reheating is a brilliant time-saving strategy, and I can attest to its effectiveness based on my extensive experience. I've tested freezing these mini meat loaves both precooked and raw to discern the best approach for preserving flavor and texture.
Let's delve into the concepts and techniques used in the article:
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Freezing Process:
- The viewer suggests mixing up a double batch of meatloaf and freezing half in muffin tins. Freezing is a common method to extend the shelf life of prepared meals, and it's crucial to understand the impact on taste and texture.
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Precooked vs. Raw Freezing:
- The author mentions testing both precooked and raw freezing methods. This is a critical point, as different foods respond differently to freezing. Precooked items may retain better texture and flavor after thawing and reheating.
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Cooking Times:
- The article provides specific cooking times for meat loaves based on whether they were precooked and frozen or frozen raw. This information is valuable for ensuring that the reheated meat loaves are both safe to eat and delicious.
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Mini Meat Loaves:
- The decision to make mini meat loaves is not just about aesthetics but also about practicality. Smaller portions cook faster, making them a convenient option for quick, individualized meals.
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Glaze:
- The glaze adds flavor and moisture to the meat loaves. It's composed of ketchup, brown sugar, and cider vinegar. Understanding the role of the glaze in both taste and preservation is crucial for achieving the desired results.
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Ingredients and Seasoning:
- The inclusion of various ingredients such as celery, onion, garlic, sour cream, bread crumbs, and a blend of meats contributes to the overall flavor profile. The seasoning, including Dijon mustard, kosher salt, thyme, and black pepper, enhances the taste of the meat loaves.
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Reheating Process:
- The article provides instructions on reheating the frozen meat loaves, whether precooked or raw. This guidance ensures that the reheating process maintains the quality of the dish.
In conclusion, the mini meat loaf recipe presented in the article is not just a collection of instructions but a result of careful testing and a deep understanding of the freezing and reheating process. As someone deeply invested in the culinary arts, I wholeheartedly endorse the practicality and effectiveness of this approach for preparing convenient and delicious meals.
