Packable, portable meatloaf, and did we mention quick + easy? Because sometimes you really want meatloaf on a weeknight, but you don’t have time for the traditional loaf to bake for over an hour. Grab ground beef, bell pepper, onions, fresh herbs, eggs, and Dijon mustard for this local foods based recipe.
If you have leftovers, you put them on a parchment lined pan and freeze (as shown in the photo above) – freezing them separated will prevent them from being stuck together and the glaze won’t stick to the container. Once completely frozen, you can either transfer to a freezer bag, rigid container, or vacuum seal them. If vacuum sealed, they’ll keep for about 9 months. If stored in a regular freezer bag or rigid container, they’ll keep for about 3 months.
These also pack well for lunches!