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Meatloaf Muffins

By Polly Conner

Here’s a twist on your average meatloaf recipe: Meatloaf Muffins! Prep ahead for healthy lunches, whip up for a quick dinner, and even make a double batch so you can freeze one for later. All ages love this meal!

meatloaf muffins on a white serving platter

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These Mini Meatloaf Muffins are a freezer meal that has made its way into the regular rotation of family meals in our house for years. Everyone loves them!

True story: I shared some with my neighbors’ family and the kids sent me this HILARIOUS “thank you” text (and even sang a song about them). Just listen to the raving review. Please, please listen through the end for a laugh.

meatloaf muffins served on a white plate with salad

Besides being kid-friendly, easy to throw together, and freezer-friendly, I love that this meatloaf version includes some sneaky nutrition in it thanks to added fresh herbs and veggies. The kids will never know. 🙂

Ingredients You’ll Need

This meatloaf mixture combines your favorite ground meat (we chose grass-fed beef), bread crumbs, veggies, fresh herbs, and lots of seasonings to add major flavor! Here’s what you’ll need:

ingredients on a wooden cutting board for mini meatloaf muffins

Ground beef – Or, you can sub ground turkey, if you want. Here’s where we get our grass-fed beef.

Whole wheat breadcrumbs – Soaks up the moisture and lightens the meatloaf. The whole wheat version adds a little nutrition, too.

Onion, carrot, and fresh parsley – Finely diced, for flavor and sneaky nutrition.

Garlic cloves – Mince these up finely. Lends a little pungent flavor (and that’s good).

Chicken stock – Adds moisture without using milk, making this dairy-free.

Egg – The binder that keeps everything together. Whisk with either a little milk or water (to make this dairy-free).

Tomato paste – Brings in some umami taste!

Worcestershire sauce – More umami to create depth of flavor.

Organic or all-natural ketchup – Simple topping for the muffins that gets caramelized in the oven.

Salt and pepper – Must have seasonings.

meatloaf mixture in a muffin tin

How to Make Meatloaf Muffins

Watch this 1 minute video to see how easy it is to make this recipe…

What Kind of Muffin Pan Should I Use?

You can use whatever kind you have on hand, whether metal or silicone. The metal pan will produce a little more of a crunchy texture around the sides and bottom, but either pan works great. Just be sure to spray the muffin tins with cooking spray to help them release easily.

If you need a muffin pan, we recommend either this non-stick metal muffin pan OR this silicone pan (with metal frame) that’s even dishwasher safe.

meatloaf mixture in a muffin tin

You also may want to get a large cookie dough scoop to help transfer the meatloaf mixture into the tins in even amounts. The scoop helps release the mixture easily. I use my cookie dough scoop for all kinds of things, including transferring muffin batter to muffin tins, scooping ice cream for the kids, and of course making cookies.

mini meatloaf in a muffin tin

What to Serve with Meatloaf Muffins

Wondering what to serve with these yummy mini meatloaves? Here are a few of our favorite side dishes:

Cream Cheesy Mashed Sweet Potatoes

These may be healthier than mashed potatoes, but these Cheesy Mashed Sweet Potatoes will have your family coming back for more! #realfood #freezermeal #delicious

Oven Roasted Broccoli

Salad with Honey Balsamic Dressing

How to Freeze and Reheat Meatloaf Muffins

As with all our freezer recipes, you can make a double batch and freeze one for later. This is such a wise use of your time!

To Freeze For Later:

Method #1 (Uncooked): Follow instructions through Step 5 but DO NOT bake. Wrap the muffin tin with plastic wrap and a layer of foil and freeze.

Method #2 (Fully Cooked): Fully cook and cool the muffins. Place in a flat gallon-sized freezer bag in a single layer. Squeeze out excess air, seal and freeze flat.

To Prepare From Frozen:

Method #1 (Uncooked): Thaw. Set muffin tin out on the counter for about 20 minutes before baking. Bake according to directions, but increase baking time if muffins are still partially frozen or really cold. They register 160° F internally when done or have no more pink inside.

Method #2 (Fully Cooked): Wrap one in a moist paper towel. Warm in the microwave using the defrost setting or by microwaving in 30 seconds increments, until warmed through.

Meatloaf Muffins on a plate with green salad

Whether you want a healthy, kid-friendly dinner or lunches prepped for the week, we think you’ll love the simplicity of these Meatloaf Muffins!

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meatloaf muffins

Mini Meatloaf Muffins

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 meatloaf muffins or 46 servings 1x
  • Category: Freezer Meal
  • Method: Bake
  • Cuisine: American

Description

These mini meatloaf muffins are a kid and parent favorite! Kids love the delicious taste. Parents love the healthy additions of sneaky nutrition.


Ingredients

  • 1 tablespoon olive or avocado oil
  • 1/2 medium onion (about 1/3 cup), finely diced
  • 1 small carrot (about 1/3 cup), finely diced or grated
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chicken stock (sub: beef broth)
  • 1 tablespoon Worcestershire sauce (Gluten free: Look for a version that is labeled “gluten free”.)
  • 1 tablespoon tomato paste
  • 1 1/4 pounds 90% lean ground beef or ground turkey (Here’s where we get our  grass-fed beef.)
  • 2 tablespoons minced fresh parsley, plus more for garnish (Sub: 2 teaspoons dried parsley)
  • 1 large egg, beaten with a splash water
  • 1 cup whole wheat bread crumbs (Gluten Free Option: Sub almond meal or gluten-free breadcrumbs)
  • 1/2 cup all-natural ketchup, for topping

Instructions

Make It Now:

  1. Preheat oven to 450° F. Generously spray a 12-cup muffin tin with cooking spray.
  2. Heat oil in a medium sauce pan over medium-high heat. Saute the onion and carrot until vegetables are softened, about 3-4 minutes. Add the garlic for another 30-60 seconds. Remove from the heat. Stir in the salt, pepper, chicken stock, Worcestershire sauce, and tomato paste and allow the mixture to cool.
  3. In a large bowl, use your hands to combine the cooled veggie mixture, ground beef, parsley, egg, and bread crumbs. Do not over mix. 
  4. Use a spoon or ice cream scoop to fill each muffin tin hole to the top. Gently press to fit into muffin tin mold.
  5. Top each mini meat loaf with a spoonful of ketchup and spread it around with the back of the spoon. (Freezing instructions for Method #1 begin here.)
  6. Bake about 20-25 minutes. Cut open a muffin to test that the middle is cooked through (no more pink or registers 165°F internally). Sprinkle with a little chopped parsley at the end, as garnish. (Freezing instructions for Method #2 begin here.)

Freeze For Later:

Method #1 (Uncooked): Follow instructions through Step 5 but DO NOT bake. Wrap the muffin tin with plastic wrap and a layer of foil and freeze.

Method #2 (Fully Cooked): Fully cook and cool the muffins. Place in a flat gallon-sized freezer bag in a single layer. Squeeze out excess air, seal and freeze flat.

Prepare From Frozen:

Method #1 (Uncooked): Thaw in the refrigerator for 24-48 hours. Set muffin tin out on the counter for about 20 minutes before baking. Bake according to directions, but increase baking time if muffins are still partially frozen or really cold. They register 160° F internally when done or have no more pink inside.

Method #2 (Fully Cooked): Wrap in a moist paper towel. Warm in the microwave using the defrost setting or by microwaving in 30 seconds increments, until warmed through.

Looking for more ground beef recipes?

Check out our Top 10 Ground Beef Freezer Meals!

Ground Beef Freezer Meals

If you’re wanting to find more easy freezer meals, make sure to snag our Top 10 Easy Freezer Meals. You can download this, print it off, and have it for future reference when looking for great freezer meals.

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Beefy Baked Ravioli: An Easy Fake-Out Lasagna

By Rachel Tiemeyer

This fake-out lasagna is a dinnertime favorite in my home. Beefy Baked Ravioli is very easy to make too! It’s super filling and makes a great beef freezer meal. My kids love it.

Beef baked ravioli

Some affiliate links included.

Since my grass-fed, organic beef was delivered a few weeks ago, I’ve been thumbing through some “oldies but goodies” beef recipes and came upon Beefy Baked Ravioli. This recipe is one that my freezer club–that’s my small group of friends who cook and swap healthy freezer meals for each other once a month–has been making for years. I don’t know a man, woman or child alive who wouldn’t like this lasagna of sorts.

Beefy Baked Ravioli in a baking dish

What Makes Beefy Baked Ravioli a Winner Dinner

There are several things I think you’ll love about this recipe, besides that it’s comfort food at its best…

1 – Using the cheese ravioli enables you to skip the ricotta cheese/egg mixture step which saves time and mess. I buy the fresh or dried cheese ravioli at Trader Joe’s because there are no additives or preservatives unlike many of the frozen varieties. The ingredients are simple, pantry ingredients that you likely already have.

Ingredients for Beefy Baked Ravioli in  while bowls

2 – You can easily transform Beefy Baked Ravioli into a cheaper, easier, and vegetarian meal by leaving out the meat and adding in some chopped spinach, thus making it similar to my Spinach Lasagna Roll-Ups. You might need to rename it, though. 🙂

3 – It makes a great freezer meal!! That means it’s easy to make in bulk for your own family or to share with a friend, neighbor, or new mom who could benefit from a meal.

How to Make Beefy Baked Ravioli a Freezer Meal

Turning this recipe into a freezer meal is a cinch. Simple follow the cooking instructions right up until the point you bake it but STOP. DON’T BAKE IT! Wrap it tightly and freeze it for up to 6 months (even longer if you are able to package it correctly.) When you want to make it, use one of our safe thawing instructions to prepare it.

It may have to thaw in the fridge for 24-48 hours. Baking time may take longer because it will be so cold, so factor in another 20-30 minutes to the cooking timeBoom, you now have a fabulous ground beef freezer meal ready to roll on a busy night.

How to Assemble Beefy Baked Ravioli

Like to see things before you do them? Here is a layout of the steps you’ll be doing to make this yummy dinner.

Step by step images for beefy baked ravioli

Here’s a shot of our Beefy Baked Ravioli after we devoured most of it for dinner…

What Storage Container to Freeze Beefy Baked Ravioli In

We recommend using a freezer-friendly, resealable glass container or dish. While it may be easier to buy the disposable plastic containers, it really makes sense to stock up on some quality, safe dishes that you can bake AND store in. After searching long and hard, here are the freezer storage containers we recommend. We both have collected a huge stash of them over the years!

Freezer containers for beefy baked ravioli

A Short Video on How to Make Beefy Baked Ravioli

Make life simpler with this easy, fake-out lasagna tonight. Your family will thank you for this one.

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Baked Beef Ravioli Recipe: An Easy Fake-Out Lasagna

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 55 minutes
  • Yield: 810 servings 1x
  • Category: Pasta
  • Method: Bake
  • Cuisine: Italian

Description

This fake-out lasagna is a dinner time favorite in my home. Very easy to make, super filling and is freezer friendly. My kids love this meal!


Ingredients

  • 25 ounces fresh or frozen cheese ravioli
  • olive oil or avocado oil
  • 1/2 medium onion, diced
  • 23 garlic cloves, minced
  • 1 lb lean ground beef (preferably grass-fed, organic)
  • 1/2 lb pork sausage (here’s where we get ours from)
  • 2 (24-28 ounce) jars marinara sauce (or 6 cups Homemade Marinara Sauce)
  • 1 1/22 cups shredded mozzarella cheese
  • 1 1/22 cups shredded Italian mix cheese (or more shredded mozzarella)
  • grated Parmesan cheese, optional for serving

*Note: Our original recipe called for 1 can (15 ounce) crushed Italian tomatoes, but in further tests we found it to be too saucy. We removed this ingredient.


Instructions

Make It Now:

  1. If using frozen ravioli, bring a large pot of water to a boil. Cook the ravioli according to package instructions, just until al dente. (Note: If using fresh ravioli from the refrigerator section, skip this step. No need to cook it in advance.) 
  2. While the ravioli cooks, preheat oven to 375°F. Spray a 9×13 inch pan (or two 8×8 inch pans) with cooking spray.
  3. Drain the ravioli in a colander, gently toss with a little oil to keep from sticking, and set aside.
  4. In large skillet over medium-high heat, saute onions until soft, about 4 minutes. Add garlic and stir for 1 minute but don’t let it burn. Next, add beef and sausage to the onion mixture and turn up the heat to medium-high. Cook until browned and no longer pink, breaking it up with a wooden spoon as it cooks. Drain off the grease, then stir in the sauce and remove from heat.
  5. In the baking dish(es), spread a thin layer of the meat sauce into the bottom. Arrange a layer of half the ravioli over the sauce. Sprinkle about 1 cup of the mozzarella cheese and about 1 cup of the Italian cheese over the ravioli. Pour half of the remaining sauce over the cheese and spread it with the back of a spoon. Repeat layers, ending with the rest of the sauce on top. (Freezing instructions begin here.)
  6. Cover tightly with aluminum foil. Bake for 45 minutes until hot throughout. Take foil off and bake about 15 minutes more or until bubbly at edges.
  7. Let rest for about 10 minutes before slicing. Sprinkle with Parmesan cheese before serving.

Freeze For Later:

Prepare the casserole through Step 5, but do not bake. Wrap the unbaked casserole(s) tightly with plastic wrap and foil before putting in the freezer, making sure to squeeze out any excess air.

Prepare From Frozen:

Thaw in the fridge (may take up to 48 hours) or thaw in the microwave on defrost setting. Bake according to instructions, beginning with Step 6.

If cooking directly from frozen state, baking time will increase.

A bite of beefy baked ravioli

Looking for more ground beef recipes?

Check out our Top 10 Ground Beef Freezer Meals!

Ground Beef Freezer Meals

*Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Thriving Home will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!

Instant Pot Beef Stew {Freezer Meal}

By Rachel Tiemeyer

This Instant Pot Beef Stew recipe is easy enough to be a mid-week dinner or fancy enough for dinner guests. What would typically take all day in the slow cooker, only takes about an hour from start to finish in the Instant Pot. You’ll take a short cut by using stew meat (no chopping!) and Yukon gold baby potatoes (no peeling!).

bowl of stew in white bowl with napkin

*Some of the links in this post are affiliate links. Here’s our full disclosure.

Instant Pot Beef Stew turns out melty-in-your-mouth delicious. Mmmm…the red wine, stock, soy sauce, and tomato paste work together to create a velvety sauce/broth that is full of complexity. While the meat pressure cooks, it tenderizes and soaks up all that sauce flavor.

bowl of stew in white bowl with napkin

Now, don’t confuse this Beef Stew, a classic comfort food, with an unhealthy choice, though. Thanks to grass-fed stew meat (or chopped grass-fed chuck roast from our favorite meat source) and all the vegetables included–onion, carrots, celery, garlic, potatoes, and peas–you’ll churn out a pretty darn nutritious and satiating one-pot-wonder. Serve with your favorite crusty bread and dinner is served!

bowl of stew in white bowl with napkin

Instant Pot Beef Stew leftovers can be reheated in the Instant Pot, stove, or microwave, but you may need to add a little extra broth to thin it out again. I think it tastes even better the next day!

Here’s a smart idea. While you have all the ingredients out, go ahead and prep one Instant Pot Beef Stew for tonight and one for another night or to pass along to someone in need. Freezing instructions are included in this Instant Pot Beef Stew recipe, like all our freezer-friendly meals. You can store it in the freezer for 3-6 months and then–magically!–cook this stew directly from frozen in the Instant Pot later. Check out these tips for cooking freezer meals in the Instant Pot.

bowl of stew in white bowl with napkin
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bowl of stew in white bowl with napkin

Instant Pot Beef Stew

  • Author: Rachel
  • Prep Time: 10 minutes
  • Cook Time: 47 minutes
  • Total Time: 57 minutes
  • Yield: 6 servings 1x
  • Category: Beef
  • Method: Instant Pot
  • Cuisine: American

Description

Comforting and delicious Beef Stew comes together quickly in the Instant Pot. The beef and vegetables melt into the velvety sauce making this meal worthy of guests or a weeknight dinner.


Ingredients

  • 12 tablespoon avocado oil or olive oil
  • 1 onion, diced
  • 12 cups sliced carrots
  • 12 cups sliced celery stalks
  • salt and ground black pepper
  • 1/2 teaspoon ground thyme
  • Pinch of red pepper flakes
  • 3 garlic cloves
  • 1/4 cup flour (I used white whole wheat)*
  • 1/2 cup red wine (recommended: Pinot Noir)
  • 2 cups chicken or beef broth
  • 1/4 cup soy sauce*
  • 2 tablespoons tomato paste
  • About 1 1/22 pounds stew meat (preferably grass-fed and organic)
  • 1 bay leaf
  • 1/2 pound Yukon gold potatoes, roughly chopped into 1-inch pieces (about 2 1/23 cups)
  • 1 cup frozen peas

Instructions

  1. Turn on the Saute function. Heat the oil until shimmering. Saute the onions, carrots, and celery until softened, about 7 minutes. Season lightly with the salt and pepper, to taste, as they cook. Add in the thyme and red pepper, too. Stir in the garlic the last 30-60 seconds. Stir in the flour and cook for 1-2 minutes.
  2. Stir in the wine, broth, tomato paste, and soy sauce until smooth, scraping the brown bits off the bottom. Bring to a simmer and cook for about 2 minutes. Turn off the Saute function. (Freezing instructions begin here.)
  3. Season the beef liberally with salt and pepper on all sides and nestle into the cooker. Stir in the bay leaf and potatoes. (Do not add the peas yet.)
  4. Lock and seal the lid. Cook at high pressure for 30 minutes, with a 10 minute natural release and then quick release of the pressure.
  5. Discard bay leaf. Stir in the peas. Taste and adjust the seasoning. Garnish with fresh chopped parsley.

Freeze For Later: Follow Steps 1 and 2. Let the sauce cool and then add to a one gallon freezer bag or pressure cooker-shaped container with lid. Season the beef liberally with salt and pepper on all sides and add to the bag or container, along with the bay leaf and potatoes. Seal, toss gently to combine, and freeze. (Note: Make sure the potatoes are completely submerged in the liquid to avoid browning.) Tip: Set the freezer bag in a bowl in the freezer for a few hours to help it freeze in the shape of the pressure cooker.

Prepare from Frozen: Saute the frozen meal for 5 minutes to release some liquid. Follow Steps 4-5. (The frozen meat will cook the same amount of time as from fresh.)

COOKING NOTES:

*To make this recipe Gluten-Free: 

  • Use coconut aminos or gluten-free Tamari soy sauce in place of the soy sauce.
  • Do not add the flour at the beginning of the recipe. Instead, thicken the stew by using arrowroot powder right after Step 4 (before Step 5). To do so, in a small bowl, stir together 2 tablespoons arrowroot with 2 tablespoons water until smooth. Stir this into the stew. (It will thicken up shortly.) Then, follow Step 5. 

Want More Freezer Meals for the Instant Pot?

We’ve got you covered. Hop over to this post highlighting 20+ Best of the Best Freezer Meals for the Instant Pot. It includes freezer meal instructions for EVERY recipe plus tons of pro tips and tricks we’ve learned over the years.


Want to Stock Your Freezer with 6 Meals in 1 Hour?

Try our SUPER POPULAR 1 Hour Freezer Prep sessions. We give you everything you need to throw together 6 delicious, family-sized freezer meals in just 1 hour! Anyone can do it with our simple instructions, organized shopping list, and pre-filled out freezer labels.

Slow Cooker Steak Chili

By Rachel Tiemeyer
Slow Cooker Steak Chili is a super easy dump-and-go meal, yet incredibly flavorful! Make ahead and freeze. #freezermeal #realfood #thrivinghome

Three cheers for the slow cooker! I love this set it and forget it Slow Cooker Steak Chili because I don’t have to do anything but dump it in, set the timer, and walk away. Seriously. Several hours later I’ve got a hearty and comforting family meal.

Slow Cooker Steak Chili is a super easy dump and go meal but is full of Tex-mex flavor! Delish! #freezermeal #realfood

Just a few minutes of prep work results in an all-day, slow-cooked Tex Mex flavor! Wouldn’t this be a fun tailgate recipe in the fall?

Note: The heat level is fairly mild, so be sure to kick up the red pepper flakes if you like it hot.

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Slow Cooker Steak Chili is a super easy dump and go meal but is full of Tex-mex flavor! Delish! #freezermeal #realfood

Slow Cooker Steak Chili

  • Author: Thriving Home
  • Prep Time: 20 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 46 1x
  • Category: Chili
  • Method: Slow Cooker
  • Cuisine: American

Description

Slow Cooker Steak Chili for the win! This dump-and-go crockpot meal is hearty, flavorful, and freezer-friendly.


Ingredients

  • pounds stew beef, cut in 2-inch chunks
  • ½ medium onion, finely diced (or 1/2 cup frozen diced onions, to save time)
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (28 ounce) can petite diced tomatoes, with juice (tip: use fire-roasted tomatoes for more flavor)
  • 1 cup beef broth 
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (or more to add heat)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper, plus more to taste
  • Optional toppings: grated cheese*, sour cream or Greek yogurt*, diced avocados, a squeeze of lime, and/or fresh cilantro, crushed tortilla chips, hot sauce or salsa

*Omit if making a dairy-free version.


Instructions

Make It Now:

  1. Place all ingredients, except the optional toppings, in the slow cooker. Gently stir to combine.
  2. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until beef shreds easily two forks.
  3. Shred the beef with two forks before serving, if desired. Taste and season with more salt and pepper, as needed. Add optional toppings of choice and serve warm. 

Freeze For Later:

Option 1 (Uncooked): Add all ingredients, except the optional toppings, to a gallon-sized freezer bag or container. Seal and freeze.

Option 2 (Fully Cooked): Cook and completely cool the chili. Place in a freezer bag or container. Seal and freeze.

Prepare From Frozen:

Option 1 (Uncooked): Thaw completely using one of these safe thawing methods. Dump all the ingredients into the slow cooker. Follow Steps 2 and 3.

Option 2 (Fully Cooked): Thaw completely using one of these safe thawing methods. Warm in a pot on the stove over medium-low heat, until warmed through. Stir occasionally.

Pot Roast Sliders

By Polly Conner

Comfort food at its finest! Pot roast, mashed potatoes, and an onion ring creates your new favorite sandwich.

Take three hearty comfort foods, smash them all together and call it a sandwich.

This wonderful concoction of deliciousness is also known as Pot Roast Sliders.

Comfort food at its finest! Pot roast, mashed potatoes, and an onion ring creates your new favorite sandwich.

My sister in law deserves credit for bringing this recipe into our family. Over Thanksgiving weekend we scarfed these down on a brisk day along with some vegetable soup. It was a perfect meal for a big family on a cold day.

Pot Roast Sliders are pretty simple, actually. They’d be a great way to make a post roast stretch to feed more people or to use up leftovers.

Simply layer a wheat roll with cooked pot roast, mashed potatoes, and top it with an onion ring. A note to all my real-food friends reading this — don’t skip the onion ring! It brings a wonderful crunch and flavor to the sandwich that would be greatly missed if removed. It’s only one, people. You can do it.

Comfort food at its finest! Pot roast, mashed potatoes, and an onion ring creates your new favorite sandwich.

If you need a pot roast recipe, check out this one. (You can leave the veggies out if you plan to just make it for the sandwiches)

Here is another good recipe for mashed potatoes if you need one.

For more dinner ideas that use beef, check out our recipe index for ideas!

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 Pot Roast Sliders

  • Author: Thriving Home
  • Prep Time: 3 minutes
  • Total Time: 3 minutes
  • Yield: 6-8
  • Category: Appetizer
  • Method: Prepare
  • Cuisine: American

Description

Pot roast sliders are a delicious way to re-purpose leftovers into small nibble worthy sliders.


Ingredients

  • Pot roast, fully cooked
  • Mashed potatoes
  • Onion rings
  • Ciabatta roll, whole wheat roll or other bread of your choice

Instructions

  1. Place one serving of pot roast on bread or roll.
  2. Place one serving of mashed potatoes on top of the roast.
  3. Top with an onion ring before putting the top layer of bread on the sandwich.

Mini Italian Burgers {Freezer Meal}

By Rachel Tiemeyer

Moist and packed with Italian flavor, these Mini Italian Burgers will impress anyone from guests to the youngest eaters in your house. Freezing instructions included.

Moist and packed with Italian flavor, these Mini Italian Burgers will impress anyone from guests to the youngest eaters in your house.
Oh how I hate a boring, flavorless piece of meat. That’s why I’ve been making these Mini Italian Burgers for years. They are packed full of fresh flavor (and some added nutrition) thanks to the additions of Parmesan cheese, fresh parsley, tomato paste, garlic and more.
Moist and packed with Italian flavor, these Mini Italian Burgers will impress anyone from guests to the youngest eaters in your house.
And, just recently I discovered how completely amazing these burgers are served on these easy, homemade Whole Wheat Hamburger Buns. I don’t know if I can go back to store-bought buns after these. They are inexpensive, healthier, and flat-out delicious. Although they don’t contain any preservatives, they also store well for a few days on the counter.
Moist and packed with Italian flavor, these Mini Italian Burgers will impress anyone from guests to the youngest eaters in your house.
Add some Roasted Asparagus, Oven Fries, and fresh fruit salad to the Mini Italian Burgers and you’ve got a family-pleaser! My kids and husband devoured this meal…

 

Moist and packed with Italian flavor, these Mini Italian Burgers will impress anyone from guests to the youngest eaters in your house.
These raw burgers also freeze well. So, save yourself some money by buying ground beef in bulk and save yourself some time by simply doubling and freezing an extra batch of these for later. Freezer meal instructions are included below.
Moist and packed with Italian flavor, these Mini Italian Burgers will impress anyone from guests to the youngest eaters in your house.
If you like these simple, delicious burgers, you’ll love our cookbook called From Freezer to Table that is packed full of healthy, family-friendly freezer meals. You can make all the recipes as either a fresh meal or into a freezer meal. We show you how to feed your family healthy, homemade food all while saving time, money, and stress. This book is filled with our families’ favorite recipes all in one ultimate resource. Watch this 60 second peek inside our cookbook…
 
 
Now, ready to whip up some mini burgers (and make an extra batch for later)?
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Mini Italian Burgers Recipe

  • Author: Thriving Home
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 46 (8 sliders) 1x
  • Category: Appetizer
  • Method: Stove Top
  • Cuisine: Italian

Description

Moist and packed with Italian flavor, these Mini Italian Burgers will impress anyone from guests to the youngest eaters in your house. Freezing instructions included.


Ingredients

  • 1 1/21 3/4 pounds ground beef (I prefer grass-fed)
  • 1 clove garlic, peeled and minced
  • 1/3 cup loosely packed fresh flat-leaf parsley, finely chopped
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 mini buns, sliced in half
  • 4 slices Provolone or mozzarella cheese, cut in half
  • Optional toppings: lettuce, tomato slices, mayonnaise, ketchup

Instructions

Make It Now:

  1. Preheat a greased skillet over medium heat or preheat a gas or charcoal grill.
  2. Place the ground beef, garlic, parsley, Parmesan, tomato paste, salt, and pepper in a mixing bowl. Using clean hands, combine the ingredients until they are all well-incorporated into the beef, taking care not to compress the ingredients. (Freezing instructions begin here.)
  3. Shape the meat into 8 small patties of equal size and thickness.
  4. Place the burgers on the grill or in the pan and cook for about 3-4 minutes each side, until cooked through.
  5. Top each warm burger with a half slice of cheese and serve on buns with preferred toppings.

Freeze For Later: Complete Steps 2 and 3. Then, place uncooked burgers in a gallon-sized freezer bag or container in single layers with parchment paper between layers. Put the buns in another gallon-sized freezer bag. Wrap cheese slices tightly in plastic wrap or foil and place in the bag with the buns. Freeze the burgers, cheese slices, and buns together in the freezer as a meal kit.

Prepare From Frozen: Thaw in refrigerator overnight (preferred method) or using the cool water method (submerge freezer bag with the burgers in cold water until thawed, replacing water every 30 minutes). Cook according to instructions.

Nutrition

  • Serving Size: 1-2 sliders
From Freezer to Table Cookbook

Burrito Pie {Freezer Meal}

By Rachel Tiemeyer
Layers of tortillas, meat, cheese, and refried beans makes this mexican-style lasagna a family favorite!

So I’ve been in this Freezer Club for 6 years with some of my besties. We strive to cook freezer meals made with mostly local, organic meats and produce, while also avoiding foods with preservatives and additives. We try to balance that value with making things our families will like.

Layers of tortillas, meat, cheese, and refried beans makes this mexican-style lasagna a family favorite

When our friend, Darcie, first delivered Burrito Pie to us years ago, our friend, Devin, reported at the next Freezer Club meeting, “We ate the crap out of that!” From then on, when one of us made Burrito Pie, it typically had “eat the crap out of this” written as part of the instructions on top.

It’s true. Burrito Pie is one of those comfort meals that it’s hard to stop on.

Layers of tortillas, meat, cheese, and refried beans makes this mexican-style lasagna a family favorite

To make this type of casserole healthier, try to find whole grain tortillas and refried beans with no shortening (which means trans fats) or preservatives. Trader Joes is my go-to place for these items. When making a recipe that requires several canned food items (which are so convenient at times!), be sure to look for BPA-free cans. Our health food store carries several safe brands–Eden Organics and Muir Glen are just a few, but if you aren’t sure ask an employee. Bottom line when buying convenience items like tortillas and canned food: Read the label and buy the ones in which you recognize the ingredients! This is harder than you may think, unfortunately.

Here’s to hoping you don’t “eat the crap out of” Burrito Pie too much!

What kind of containers do you store freezer meals like this in?

We recommend using a BPA-free container or dish. While it may be easier to buy the disposable Glad ovenware containers, it really makes sense to stock up on some quality, safe dishes that you can bake AND store in.

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Burrito Pie Recipe

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: one 9x13 casserole or two 8×8 casseroles 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican

Description

Refried beans, taco meat, veggies, and sauce are layered between whole wheat tortillas for a hearty and tasty meal for the entire family.


Ingredients

  • 2 lbs lean ground beef
  • 1 onion, finely chopped
  • 2 teaspoons minced garlic
  • 1 (4 ounce) can diced green chiles, drained
  • 1 (10 ounce) can diced tomatoes, drained
  • 2 (16 ounce) cans refried beans (organic or one with no trans fat, preservatives, or additives)
  • 12 (8 inch) whole wheat flour tortillas
  • 1 (16 ounce) jar red enchilada sauce (homemade, organic or one with no preservatives or additives)
  • 3 cups shredded cheddar cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute until onions are translucent (about 5 more minutes). Drain any excess fat, if desired. Mix in the green chile peppers, tomatoes, and enchilada sauce. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
  3. While meat mixture simmers, spread a thin layer of refried beans on one side of each tortilla. Set aside.
  4. In the bottom of the casserole dish(es), spread a thin layer of the meat mixture. Cover with a layer of tortillas that have been smeared with the refried beans, followed by more meat mixture, and then a layer of cheese. Repeat tortilla with refried beans, meat, and cheese pattern until all the tortillas are used up. Top off the casserole with a layer of meat mixture and cheese.
  5. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Notes

Freezer Meal Instructions:
To Freeze:
Prepare all layers of burrito pie as stated in recipe. Cover with plastic wrap and foil and place in freezer-safe container. Store for up to 3 months.
To Prepare:
Thaw for approximately 24 hours in the refrigerator. Bake as directed in recipe. If cooking directly from frozen state, cover with foil and increase baking time by 30-45 minutes. So total baking time will be about 1 hour, but check for the casserole to be brown on top and bubbly. Remove foil the last 10-15 minutes of baking, so the top can brown.

ht: Darcie for the original recipe!