Mini Meatloaf Freezer Meal

 Sometimes I plan the week's menu and life has other ideas.  This past week's plan was in place but due to an illness of a family member, I was not available to cook the meals.  Other family members here at home were able to either cook the planned meal or modify it to meet their timeline.  When the sick family member returned home they needed meal options that met their dietary needs but were low effort.  In the process of researching ideas, I ran across these Mini Meatloaf that can be frozen and baked either individually or several as a family meal.  The recipe I found didn't gel exactly with our family's tastes and needs, so I found one that did and combined it with the freeze ahead instructions.

Ingredients

3 pounds ground turkey

1 1/3 cup panko

1 cup diced onions

2 T. BBQ sauce (you can use ketchup, but my family prefers BBQ sauce)

You can also add 2 T. yellow or Dijon mustard but our family is a strict no mustard group

2 tsp garlic powder

3 tsp chili powder

1 tsp. salt

1 tsp. pepper

Directions

In a large mixing bowl, add all the ingredients together and mix thoroughly with your hands

Divide them evenly into 5 mini loaf pans that you sprayed with cooking spray.

Cover with foil and place into a freezer bag and freeze

When you are ready to cook them, take out the number you want (1 or more) and fully defrost in the fridge overnight or on the counter in the morning.  Then place it on a baking sheet and bake them in a 350 degree oven for 40 minutes.  Remove from oven and let rest 5 minutes before serving.

Banana Bread/Muffin Make-Ahead Mix

 I don't love to bake, and I mostly don't love having baked goods on hand, as they tend to be a lot of carbs and sugar, which don't really work for my dietary needs.  Banana Bread has always been the exception.  My great-aunt Alice made the best banana nut bread.  She used buttermilk, and it was always moist and delicious.  With all of my family's food allergies, buttermilk and walnuts don't always make it into my mix.  Trader Joe's sells a great box mix that I can use to make it with extra-creamy oatmilk, but I have to remember to buy it, and I don't always have it on hand when the bananas go ripe.  So then I put the bananas into the freezer and try to remember to use them. I have decided to try making ahead my own dry mix, and maybe that will make it easier to keep the muffins my family (and I) love on hand.  I kind of use the banana bread mix as a base for other muffin mix-ins.  A cup of blueberries is a favorite, but other fruit works too, and a crumb topping is often a nice addition (kind of makes up for no nuts).  So here is the recipe I found and am going to try.

Making the Dry Mix in Advance

Dry Ingredients: Whisk together 6 cups of all-purpose flour, 1.5 cups of sugar (white or brown sugar works), 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, and 1 tablespoon of ground cinnamon.
Storage: Store this bulk dry mix in an airtight container or a large glass jar in a cool, dark pantry for up to 2 to 3 months. 

Using the Mix Later

When you are ready to make a batch of roughly 12 muffins, measure out the wet and dry components:

Dry Portion: Measure out about 2.5 cups of your pre-made dry mix.
Wet Ingredients: Mash 2 ripe, overripe bananas with a fork, then whisk them together with 1 large egg, 1/3 cup of melted butter or oil, 1/3 cup of milk or water, and 1 teaspoon of vanilla extract. 
Combine: Pour the wet banana mixture into your dry mix. Fold gently with a spatula until just moistened; do not overmix or the muffins will become dense. 
Bake: Divide into a lined muffin tin and bake at 350°F to 375°F for 18 to 22 minutes