Meatloaf, rice, gravy and peas


I previously made a meatloaf with 1.5 lbs. of homemade ground beef. I divided it into four servings, vacuum sealed and froze it.


Today it went into a 138°F sous vide, directly from frozen, for 45 minutes to reheat.

I made a batch of fresh  beef gravy. I've been making it approximately 16 oz. at a time and refrigerating the leftovers in a vacuum sealed bag because freezing gravy sort of works, but it's really better when it's not frozen.


For the peas I just used frozen peas: 2.5 oz. of frozen peas (about 2/3 cup) with 4 oz. of water. Add salt. Bring to a boil, reduce heat, cover then cook for 5 more minutes. Drain.