Slice a portion of the beef into thin strips. Season to taste with salt and pepper, and cook in a skillet over medium heat until browned.
Add half of the requeijão, the gorgonzola cheese, and a splash of water to the skillet. Stir until a thick, creamy sauce forms around the beef.
Cut the tops off the French bread rolls and hollow out the insides. Fill them generously with the creamy beef mixture, wrap individually in plastic wrap, and freeze.
Grind the remaining beef. Form a portion of it into burger patties, wrap them individually in plastic wrap, and place them in the freezer.
Season another portion of the ground beef with salt and pepper. Roll into meatballs and freeze them separated on a tray before transferring to a freezer bag.
To make the mini meatloaves, line small molds (like silicone loaf pans) with plastic wrap, then drape bacon slices inside so they overhang the edges.
Press a layer of the remaining ground beef into the bottom of the lined molds. Add a layer of ham slices, mozzarella cheese, and the remaining requeijão.
Cover the filling with more ground beef, sealing the edges. Fold the overhanging bacon ends over the top to encase the meatloaf.
Remove the meatloaves from the molds and peel off the plastic wrap. Bake them on a lined tray until fully cooked. Let them cool completely before freezing.
Cook it hands-free.
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