Meatloaf

Meatloaf freezes raw or baked, which gives two routes: freeze an unbaked loaf to bake fresh later, or slice a baked one and freeze the slices for single dinners. Clemson Extension advises leaving bacon strips off the top before freezing, baking an unbaked frozen loaf at 350°F to at least 160°F, and reheating a baked one to 165°F. Slices reheat quickly in a covered pan with a splash of tomato sauce or broth. Grated carrot, zucchini or oats mixed into the meat stretch a big batch and add some vegetables to the plate. Serve with a frozen vegetable and rice or fresh mashed potatoes.