Freezer Meal Group - July 2011

Once again, July was a low participation month and we each made two meals for a total of eight different meals after the swap. The meals I chose for this month were Barbecued Meatloaf and Ranch Baked Quesadillas. The Barbecued Meatloaf was pretty good. It was better with some barbecue sauce on the side. I have to say. . . condensed French onion soup stinks. I have never purchased it before and when I opened the first can I was expecting a nice beefy oniony smell but no. It was just not a good smell. Thankfully once everything was mixed it smelled fine. The Ranch Baked Quesadillas were delicious. We ate them freshly made and have since eaten some that were frozen and they are delicious either way.

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Barbecued Meatloaf
from Patio Daddio BBQ
Printable Recipe

2 foil loaf pans (8" L x 3 7/8" W x 2 1/2" D)
3 lbs ground beef (85% lean)
4 eggs, slightly beaten with a fork
1 med green pepper, diced small
1 can (10 1/2 oz) condensed French onion soup
3/4 cup bread crumbs
1/8 cup Worcestershire sauce
1 tbs chili powder
2 tsp kosher salt
1 tsp black pepper, freshly ground
1 tsp dry oregano
1/2 tsp ground cumin

Put the ground beef in a large mixing bowl and make a well in the center. Add all of the remaining ingredients to the well. Using your hands, mix it evenly so that all of the ingredients are well incorporated. Divide the meat mixture among 2 loaf pans. Be sure to pack it down to remove any air pockets. Cover with foil and freeze. To serve: Thaw. For grilling: Cut holes with knife on bottom of pan. Cook indirect on the grill for about 45 minutes. Cook until reach internal temp of 160 degrees. Baking: place in oven at 350 degrees for 30-45 minutes or until they reach 160 degrees.

Optional: Glaze with your favorite BBQ sauce during the last 10 minutes of cooking.


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Ranch Baked Quesadillas
adapted from HiddenValley.com
Printable Recipe

3 cups chicken, shredded
3 cups Monterey Jack cheese, shredded
1 1/2 cups ranch dressing
3/4 cup (6 oz.) diced green chilies, rinsed and drained
12 (9-in) flour tortillas

Combine chicken, cheese, dressing and chilies in medium bowl. Divide meat mixture evenly between each tortilla; fold in half to seal. Wrap each quesadilla in plastic wrap and place in freezer bags. To SERVE: Remove from plastic wrap. Microwave until hot, or place on a baking pan and bake at 350 for approximately 20 minutes or until cheese is bubbly and quesadilla is hot. Serve with ranch dressing, salsa, or guacamole, if desired.

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