I finally bought myself a chest freezer this year and am trying to make large batches of foods to freeze in 1 or 2 serving-size portions. Two dishes I'd like to freeze are meatloaf and beef stew with noodles. I have a couple of questions that I was hoping to get some help with.
Regarding meatloaf: I am using ground beef which has been frozen, so thawing, making meatloaf, then freezing. Should I freeze the meatloaf raw or after cooking? What are the upsides / downsides to both methods?
The beef stew and noodles is mostly for my husband to heat up when I'm not around, so I'd like to be able to freeze the stew along with noodles so that he can just heat them up in the microwave. Will cooked noodles freeze and reheat well? I'm planning to use wide egg noodles.
Any and all advice is welcome!