freezer meals

Turkey Meatloaf Cups

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Meatloaf: the ugly workhorse of the comfort food family. It certainly doesn’t look beautiful, but it gets the job done.

Meatloaf freezes fairly well, but if you freeze all the slices together, it’s not very convenient to remove a single serving later. I adapted my regular meatloaf recipe slightly to make individual servings in meatloaf cups, which I can then reheat as many as I want at a time. Use ground turkey or beef that’s higher in fat content, or it can get really dry.

They’re not going to look beautiful coming out of the oven, but I promise, you’ll like them.

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Turkey Meatloaf Cups

Serves 6

1/2 medium yellow onion,  diced
1 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 tablespoons Worcestershire sauce
1/2 cup beef stock (or more)
2 tablespoons tomato paste
2 pounds ground turkey (80-85% lean) (or substitute ground beef)
2/3 cup dry breadcrumbs (or more)
2 eggs, lightly beaten
Ketchup

Preheat oven to 350 degrees. Grease or spray 12 muffin cups.

In a small saute pan, cook onions, olive oil, salt, pepper, and thyme over medium-low heat until translucent, about 12-15 minutes. Add Worcestershire, stock, and tomato paste. Mix well. Let cool to room temperature.

In a large bowl, combine meat, bread crumbs, eggs and onion. Mix well. Add more broth or breadcrumbs as needed. Divide into 12 portions and place in muffin tins. Top with ketchup (1-2 teaspoons per meatloaf cup, or as desired).

Place muffin tin on a large baking sheet and put in the center of the oven. Bake until internal temperature reads 160 degrees, about 40 minutes.

Let cool for 10 minutes before removing from tins. Serve with additional ketchup, if desired.

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Roasted Spaghetti Squash with Bolognese

I’m not big on resolutions, but I do like goals. One of mine for 2014: eat more vegetables, more consistently. This recipe was borne out of a desire to do just that, especially during lunch, when salads leave me feeling unsatisfied and searching for sugar two hours later.

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I first made this easy bolognese with family over the holidays, and loved that it was hearty and filling on a cold day. Even my crunchy-vegetable-hating brother seemed to like it. At home, I took the recipe a step further by substituting spaghetti squash for traditional pasta. I had never cooked spaghetti squash myself, and it was surprisingly easy.

I divided the mixture into 6 portions and froze half for easy lunches down the road. Great with a green salad or even a cup of soup!

Roasted Spaghetti Squash with Bolognese

Serves about 6

1 medium spaghetti squash
1/4 cup olive oil
1 small onion, diced
3 garlic cloves, minced
1 celery stalk, diced
1 carrot, peeled and diced
1 cup diced mushrooms (I used half a package)
1 pound lean ground beef (or turkey)
1 can crushed tomatoes
1 can petite diced tomatoes
1 1/2 tablespoons dried basil
1/3 cup (or more) shredded Parmesan cheese (Omit if observing a Paleo diet)
Salt and pepper to taste

Preheat oven to 375 degrees. Wash spaghetti squash rind, halve lengthwise, and scoop out seeds and pulp. Place rind side up on a baking sheet and roast for 30 minutes or until fork-tender. When cool enough to touch, shred the squash with a fork, working the width of the squash. Place shredded squash in a colander; drain and discard excess liquid. (Make ahead: can be made ahead and stored in the refrigerator.) 

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add vegetables and garlic and saute until onions are translucent and vegetables are tender, about 8-10 minutes. Add ground beef and cook, breaking up meat, until meat is fully cooked, about 10 minutes. Add tomatoes and basil; reduce to a simmer.

Toss squash, sauce and cheese in a large bowl. Season to taste.