Gluten Free Tex Mex Meatloaf is a great freezer meal!
Gluten Free Tex Mex Meatloaf is easy to make extra to have ready when you need it again. I usually cook about half and freeze the other half so I am only pulling out ingredients and making dirty dishes once but getting at least two meals from it. The recipe can easily be doubled or tripled to make plenty for the freezer. The meat can be frozen cooked or raw to cook when you are ready. If you are going to be using small servings of frozen meatloaf, it is good already cooked. It can be quickly warmed in the microwave. If you are making a family meal, it would be best frozen raw and cooked when you need it. Either way, it is very helpful to have this in your freezer!
To print Gluten Free Tex Mex Meatloaf, click HERE.
2-2.25 pounds ground beef
15.25 oz can black beans, drained
1 ½ cups salsa (divided)
¼ cup dried mined onion
2 Tbsp minced garlic
1 cup almond meal
½ cup oatmeal
1 cup Colby & Monterey Jack cheese (or cheddar) (divided)
2 tsp cumin
Combine all but ½ cup of salsa and ½ cup of cheese.
Shape into small loaves and put in greased baking dish. The recipe says to add the salsa after the first hour of cooking. It can be added before cooking also.
Bake at 350* for 1 hour. Pour off drippings. Add the rest of the salsa and cheese to top of loaves.
Bake for another 15 minutes or until cooked through.
Let stand for 10 minutes and serve.
I made 7 small loaves with this recipe. I put half in a baking dish and half in a freezer container to cook later. It is flexible so cook or freeze as needed.
To cook frozen meatloaves; thaw and follow directions above to cook or freeze them already cooked and rewarm in microwave as needed.
Freezing precooked meatloaves is best for when they will be used in small portions. To feed the family, it is best to freeze raw and cook when needed.
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