Brian, I would say that the only casseroles, soups, etc., that don't freeze well would be those that had a cream base, because the cream tends to curdle when thawed & reheated. BUT - you can usually easily make the dish up until the point where cream would be added & then freeze it, adding the cream after the dish has been thawed & reheated.
As far as meatloaf, even without a FoodSaver (which I recently received as a gift but haven't used yet) it lasts for a good month if properly wrapped. I cut mine into slices, wrapped each slice individually & thoroughly in plastic wrap, then put all the wrapped slices into a dated Ziploc bag. This way, one can take out how ever many slices one needs per serving, or even just a slice for a quick meatloaf sandwich.
I also always freeze chicken broth (both canned & homemade) in ice cube trays & then transfer them to Ziploc bags. Each cube equals approx. 1/8 of a cup (around 3 tablespoons or so), & comes in so handy when a recipe just asks for a small amount.
Different types of chili - both red & white, with or without beans - always freeze great. And again, without a Foodsaver, I had terrific luck pouring cooled chili into plastic-wrap-lined freezer safe individual bowls, freezing it, popping it out of the bowls, then wrapping it & popping it with others into a Ziploc bag. Again - you end up with individually wrapped servings that just need a quick rinse with hot water to remove the plastic & can then be put back in the bowls & thawed & reheated in the microwave.