I actually was so intrigued with "Asian meatloaf", I looked up a recipe. I know you asked stinky, but here's another (while not tried and true, it's rated highly): Asian Pork Meatloaf with Red Wine-Mushroom Gravy Copyright, 2000, Ming Tsai, All Rights Reserved Prep Time: 15 min Cook Time: 1 hr 0 min Serves: 6 servings Ingredients ï¬ Canola oil, to cook ï¬ 1 tablespoon minced garlic ï¬ 1 tablespoon minced ginger ï¬ 1 tablespoon fermented black beans, rinsed and chopped ï¬ 3 carrots, peeled and 1/4-inch dice ï¬ 4 stalks celery, 1/4-inch dice ï¬ 2 onions, 1/4-inch dice ï¬ 1 zucchini, 1/4-inch dice ï¬ 1 tablespoon sambal ï¬ 1/2 cup hoisin sauce ï¬ 2 cups cooked long grain rice ï¬ 2 pounds ground pork ï¬ 4 eggs, lightly beaten ï¬ Salt and black pepper, to taste Red Wine-Mushroom Gravy: ï¬ 1 tablespoon minced garlic ï¬ 1 large onion, roughly chopped ï¬ 1 pound button mushrooms, sliced ï¬ 1 bottle dry red wine ï¬ 2 cups chicken stock ï¬ 2 tablespoons soy sauce ï¬ 2 tablespoons butter ï¬ Salt and black pepper, to taste Directions In a large saute pan coated with oil, add the garlic, ginger and black beans. Stir and season. Add carrots, celery, onions, zucchini and stir. Add sambal and hoisin and continue to stir. When the mixture is cooled, mix in the rice, pork and eggs. Season with salt and black pepper. (Test for seasoning by cooking a small piece in boiling water, a frying pan or even nuking it.) Spray a nonstick meatloaf pan and fill with mix. Bake in a preheated 350 degree oven for 45 to 60 minutes or until a knife/poker comes out clean. For the Red Wine Mushroom Gravy: In a saucepan coated with oil, caramelize the garlic, onions and mushrooms. Deglaze with red wine and reduce by 75 percent. Add the stock and soy sauce and reduce by 50 percent. Check for seasoning. Using a hand blender, puree the sauce and add the butter. Check again for seasoning. Keep warm. Plating: Sauce the plate completely then top off with a thick slab of meatloaf. Wine Suggestion: Rabbit Ridge. California Zinfandel, Barrel Cuvee, 1997

I'm the Queen when it comes to cooking this way. The trick is to think about what you're going to do with it, and do the prep from the grocery store to the fridge/freezer. For example, I often pound chicken breasts flat and freeze them, so when I forget to take something out, these will actually thaw out by the time I need them. Whenever you throw something on the grill, throw something else on as well, and freeze it to use later. I almost always have cooked hot dogs, turkey burgers, chicken or beef in my freezer ready to put in some kind of casserole. I preprep my veggies ahead for the whole week. Last week when I made a Broccoli & Beef stir fry, those were already cleaned and cut, which helped the process immensely. Cleaning vegetables is like mopping the floor to me, so dealing with them all at one time when my energy is high is a huge help for me. For pizza: Sausage is pre-browned and frozen in packages for two pizzas (One sausage link will cover two for us.) Veggies are pre-cut, and my sauce is already made from the pizza I made last week. The one thing I could do that would help to cut down the time is to pre-cut my parchment pizza rounds. Whenever I make a casserole, I make two. It doesn't take much longer to make an extra when you're making one anyway, and I ''bank'' the casserole in the freezer for those days I don't feel like cooking. I'll take a bag of potatoes and make twice-baked potatoes from the whole thing. I add broccoli (and sometimes bacon) along with cooked onions, and stuff to make the potatoes creamy, sometimes with a little peppercorn dressing, topped with cheese. Those potatoes are a complete meal for us, and So Delicious! When I make soup, I always freeze half for later. A quart jar is a perfect size to put the leftovers into. I often make tomato/meat sauce for lasagna and freeze it for later. Sometimes I'll boil ground beef to cook it (if you're looking to get rid of the fat) and put it in the freezer, ready to use for a meat sauce. And often, it's the extra pan of lasagna that's frozen, which I need to cook. Once it's cooked, I'll freeze slices of it, so it only need to be nuked. Whichever way, it's always delicious. When I make cookies, I roll them into balls and freeze them so I can make them when the urge strikes. There's nothing better than a warm cookie. I always have a loaf of garlic bread, sliced and in foil, ready to go in the freezer. One of my favorite appetizers is a Broccoli Ball made with stuffing mix and parmesan cheese. I always freeze a double batch, so I can take how however many I need and bake them. (I often pair these with barbequed meatballs which I prepare the same way.) I try to freeze packages flat, so they thaw in less time. I'll go ahead and slice some things when I get them home from the store, before I prepackage them for the freezer. Freezing things in ice cube trays, then repackaging them for meals really does help matters. Right now I have little blocks of chili sauce to pair with kosher beef hot dogs. Forgive me, please; I think I got a little carried away!

You can form the rolls and freeze....but they will continue to rise as they chill down in the freezer, and when they thaw, they will have to come to room temp and continue the rise before you can bake. Commercial frozen dough places have access to super cold flash freezers that will arrest the dough in mid rise. As for baking partly, unless you get the centers of the roll cooked, they will fall and be mushy on the inside of the pan. By far, the best way I have found is just what you did...bake and freeze....but it's nice to have a whole pan....and not one with a sample missing! LOL! Linda C

FYI - From a Kansas gal living in the middle of wheat country....and literally lived surrounded by wheat fields growing up. Technically, there is no commercially grown wheat that is genetically modified, nor is GM wheat sold for seed wheat. Modern wheat has been hybridized, which is different than genetically modified, although it amounts to nearly the same thing. But other ingredients in commercial bread can be from GM foods. We're really left out-in-the-dark with that one without better labeling. Case-in-point -- I can occasionally eat the ancient variety of wheat - EINKORN - without any of the same symptoms I experience eating wheat. I also have tested myself with spelt (another ancient form of wheat), but had the same problems with it as I did wheat; even though spelt has gluten at 5,000 parts per million compared to wheat which begins at 50,000 parts per million (for soft wheat varieties) and go up. Modern hard wheat varieties have been modified over the years to have higher percentages of gluten (what bread manufacturers like to hear), as well as shorter stalks (semi-dwarf varieties) which mean less straw to have to deal with after harvest (no-till - aka zero tillage - practices), and the wheat doesn't lay down as easily from storm damage as it did 50-years ago when it was taller, and heads that yield more grains per head, now that the stalks can hold the heavy heads. So there were modifications that made for higher yields, and to save the farmer with the number of times they had to work the ground (saving fuel costs). There are, however, GM wheat being grown in test conditions. They recently scrapped the development of Round-up Ready wheat because so many countries that buy U.S. wheat are GM-free. BTW - without hybridized wheat, you would be paying even more for your bread than what you are now. -Grainlady