On Wed 05 Mar 2008 06:37:57p, Melba's Jammin' told us...

> 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?

I think a version of your first option is best. Bake the entire meatloaf,
but deliver it whole. Suggest that they might want to freeze portion
slices of what they don't initially eat.

--
Wayne Boatwright
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Wednesday, 03(III)/05(V)/08(MMVIII)
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