On Mar 5, 8:37*pm, Melba's Jammin' > wrote:
> A friend's daughter is facing a tough row to hoe coupled with a very
> tall mountain to climb. (See link in my sig line * for background read
> her first couple journal entries). * My friend is meeting herself coming
> and going. *Last night I brought a couple meals for her and her husband
> (for my friend -- her daughter has her own network of help). *I'm
> thinking of making some meatloaf.
>
> One plan: *Make and bake a full size meatloaf *(a couple pounds of meat)
> and deliver maybe 1/3 of it intact for them to enjoy soon *and include
> the rest of the meatloaf in bagged slices for the freezer with heating
> and serving instructions.
>
> Another plan: *Make the meatloaf and deliver it raw for the freezer. *
> If I do this I'm thinking I'll make small loaves ‹ likely sized for
> individual portions - to be baked at will. * *IF I go that route, what
> baking instructions do I include? *Bake from frozen for x amount of time
> (to allow for frozen state) where x is what?? * Can I form them into
> salisbury steak-like shapes?
>
> Let's say those portions are maybe 1/3#. *Heck, at that weight, I can
> shape the meatloaf mixture into patties and have her grill them like
> burgers. * What do you think of that possibility? *(It just came to me;
> I'm not devoted to the thought but am willing to offer it to my friend,
> though I think it's too much like having "to cook something for dinner."
>
> I'm leaning to baking first; the less my friend has to do to put food on
> the table, the happier we'll both be. *
>
> Whaddaya think?

Freezing raw meat loaf is not food safe. Bake it in those giant
muffin tins, then freeze.... zap 3-4 minutes each meat muffin in the
nuker they'll be piping hot. Goes well with mashed taters, gravy, and
harvard beets.