Something that works well for me, and probably would work with the
mini-meatloafs too, is to mix up the meatloaf mix but not bake it before placing
it in the freezer. I found when I tried to reheat a frozen, already baked
meatloaf, mine tasted overcooked. But if I froze it raw and then baked it,
it tasted just right.
Janet
In a message dated 7/2/2011 5:32:32 P.M. Eastern Daylight Time,
oluquinn@fastmail.fm writes:
Hi. I'm new to the group but I thought I'd chime in since I've been doing
this recently for my
sister's father-in-law (her husband's father). I like to cook so I
offered. He still has a healthy appetite
so I've been using the larger muffin tins and I purchased some of those
mini loaf pans. I only make
two of his meals per week so it's been easy on me. The rest of his meals
he eats with family.
I make small quiches, mini meat loaf, and mini lasagne so far. Any other
ideas for meals would
be great. His only dietary stipulation is that they need to be from
scratch, no store mixes and such.
I make the crusts for the quiche with whole wheat and the meatloaf and
lasagne use ground turkey.
Kim
[Non-text portions of this message have been removed]
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