First, I separated the meat into three bowls; I put 2 lbs in one bowl and 1.5 lbs in each other bowl.
Burgers (2 lb = 6 burgers)
|Grilled and Packed Up|
I never really measure seasoning anymore, but here's a break down of about what I used for 2 lbs: 2 tbsp light soy sauce, 3 tbsp Worcestershire sauce, and 1 tbsp pepper. That's it! Sometimes I add a bit (between 2 and 3 tsps) of garlic powder too. I always use soy sauce instead of salt in these kind of dishes to keep the meat moist.
I formed 6 equal patties and grilled them until medium rare/medium (about 7-8 minutes on high heat). I like under-cooking them a bit when I know they will be reheated in the microwave; it will keep them from being overdone or too tough. These will actually stay in the fridge instead of the freezer ;)
Meatloaf (1.5 lb = 1 large loaf)
Neither Doug nor I are a big fan of "traditional" meat loaf -- onions, celery, carrots, beef, ketchup inside and over the top -- but we love burgers, meatballs, and other beef dishes, so I made my own take of a meatloaf. I only made one for now (which we will eat tomorrow); it we both really like it, I will start making some for the freezer!
Again, I usually eye-ball seasoning, but here are the guesstimate amounts: 1/3 to 1/2 c quick-cooking oats, 2 tbsp soy sauce, 3 tbsp Worcestershire sauce, 1 tbsp pepper, and 2 tsp garlic powder. I also added some sauteed onions (from the freezer) in the mix. Oats are a great meatloaf filler (in lieu of bread crumbs) because they absorb more liquid, keeping the loaf more moist; however, because they do absorb liquid, it is important to make sure the meat is very moist (hence the bit larger amounts of soy sauce and Worcestershire sauce).
I wrapped it up in foil and placed it in the fridge to be cooked tomorrow.
Meatballs (1.5 lbs = ~2 dozen meatballs)
We love having meatballs in the freezer to make quick hoagies, to add to pasta, or to become a quick appetizer for guests!
|Bag o' Balls|
I bet you'll never guess how I measure seasoning for these fellas! ;)
Estimate seasoning: 1 tbsp soy sauce, 2 tbsp Worcestershire sauce, 1/2 tbsp pepper, 1 tsp garlic powder, and 2-3 tsp Italian Seasoning.
After mixing the beef, I divided it into 4 pieces; each piece was split into 6 meatballs (= 24 total). If a meatball looks a bit bigger or smaller than the others, I pull the excess of and set it aside. Normally there is enough excess to form one or two additional meatballs. I normally don't count or pay attention to the number that much when making these, but I know there is at least 2 dozen in there!
After I made them, I browned all of them in a large pan and cooked until medium rare/medium. I let them cool before transferring to a cookie sheet (with parchment paper) to freeze. When frozen, I put them in a large freezer bag!
Overall, it took me about an hour to get everything completed (plus about an hour for the meatballs to freeze until they could be stowed). Not bad!