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Wednesday, October 7, 2009

Rosemary Turkey Meatloaf by Susan

1 1/2 lbs ground turkey
1 tbsp oil
1 medium onion, chopped
3 cloves garlic, minced
2 tbsp fresh rosemary or 2 tsp dried rosemary
2 tbsp fresh thyme or 2 tsp dried thyme
salt & pepper to taste
1 egg
1/4 cup ketchup
1 tbsp Worcestershire sauce
1/2 cup dried bread crumbs

In a large skillet, heat the oil then stir fry onion, garlic, rosemary, thyme, salt and pepper for about 2-3 minutes or the onions are translucent but not turning brown. While stir frying, beat the egg in a large bowl. Then add onion stir fry mixture, ketchup, and Worcestershire sauce. Stir. Add ground turkey and bread crumbs, kneading with your hands until completely combined.

To Eat Now: Bake for 1 hour at 350 degrees or until meat thermometer reads 170 degrees

To Freeze: I didn't have disposable loaf pans on hand, so I lined my loaf pan with foil and shaped the meatloaf in it. Wrapped the loaf in the foil, placed it in a labeled Freezer bag and froze it raw.

Serving Day:
Thaw meatloaf completely. Place in 350 degree oven for 1 hour or until internal temperature reaches 170 degrees.

Adapted from :


  1. Very different. We really enjoyed it. The leftovers made a good sandwich too. Thanks Susan!

  2. Wow! We were pleasantly surprised by the awsome flavor of this meatloaf!Thanks for something new and delicious!

  3. This is not your regular meatloaf. It was a nice change in pace. Chad and I really liked it. Some of the kids ate it with ketchup.

  4. This was really good. Holly especially loved it! Thanks Susan.