Meatloaf freezes well -- I make a up a big one (sorry no recipe - each one I make is different depending upon what I have in the cupboard and my mood).
Nothing beats a good rich homemade Spaghetti Sauce -- it freezes well, but takes a long time to cook. I don't use recipes, but cook by the taste and error method but here is more or less how I make mine - its very simple and very straight forward.
2 lbs. lean ground beef
1 pod (yes the whole pod, not a clove) garlic chopped fine
6 medium onions chopped fine
1 bell pepper chopped fine (optional)
1 lb. chopped fresh mushrooms (optional)
6 large cans of roma tomatoes -- fresh is better (if you use fresh I guess it will take about 5 lbs - skinned and chopped. Dip tomatoes briefly in boiling water to make skin slip off.
Water
Brown ground beef with garlic, onions and bell pepper and mushrooms. Do NOT drain off fat - you will do that after the sauce has finished cooking and cooled. Add tomatoes and enough water to fill large stock pot. Let simmer all day long to cook and reduce. A spoon should stand in the finished sauce. |