Freezer-to-Oven Meat Loaves

EASIER

Makes 2 meat loaves, 4 to 6 servings each

Admittedly, these are meat lumps, not loaves, because they’re baked on a lipped baking sheet rather than in a loaf pan. They can’t very well bake in loaf pans because they’ve got more liquid in them than standard meat loaf. That extra moisture helps them stay tender through the freezing/thawing/baking cycle they have to endure. The moisture does indeed bake off, leaving a crisp top and toothsome inside. Forgoing a loaf pan also lets your meat loaves brown across a larger surface area while baking.

1 cup whole or low-fat milk

1 cup plain panko breadcrumbs

3½ pounds lean ground beef, at least 90 percent lean

2 large eggs, beaten in a small bowl

¼ cup reduced-sodium tomato paste

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1 tablespoon dried sage

1 tablespoon dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon table salt

1 teaspoon ground black pepper

1. Stir together the milk and breadcrumbs in a large bowl; set aside for 10 minutes.

2. Stir the ground beef, eggs, tomato paste, Worcestershire sauce, mustard, sage, thyme, garlic powder, onion powder, salt, and pepper into the breadcrumb mixture until uniform.

3. Divide the mixture in half and form each into a rounded loaf, like a football cut in half lengthwise but without the pointed ends. Set the loaves on a large baking sheet and freeze. Once frozen, tightly wrap the loaves individually in plastic wrap and store in the freezer for up to 4 months.

4. To bake, position the rack in the center of the oven; heat the oven to 325°F.

5. Unwrap a frozen meat loaf and set it on a large lipped baking sheet. Bake until an instant-read meat thermometer inserted into the thickest part of the loaf registers 165°F, about 1 hour and 45 minutes. Cool for a few minutes on the baking sheet before serving.

Test Kitchen Notes

• Don’t squeeze the moisture out of the breadcrumbs, as you might in a traditional meat loaf recipe.

• In step 2, kneading the ground beef mixture together with clean, dry hands works best to get an consistency.

• Lean ground beef gives a better overall texture.

• Here’s an even easier idea: Buy two disposable 9 x 13-inch baking pans, form the two loaves as directed, then set in the two pans. Cover with plastic wrap, freeze, and later bake in that pan straight from the freezer.

Voilà! A standard, shiny, metal baking sheet cooks savory foods faster and more efficiently than dark or insulated ones. While insulated sheets may keep some cookies from burning, they’re not the best for roasting or baking main-course fare.