Ground meat can be dangerous (not in the sense of, e.g. mushrooms that are always poisonous, but by attracting bacteriæ). If you’re only cooking for yourself, you’re probably fine if you freeze it before it expires, but if you work in some sort of institution, there are usually rules that it has to be prepared (the core temperature must be high enough to kill off all bacteriæ) on the same day it was ground (not bought, note the difference). Regulations probably vary by country, and I never saw it for my home country either, I was just taught this as teenager when helping cook for a group home.
On the other hand, if you buy freshly ground meat, then roast/cook it (after seasoning if it has to be done beforehand), you can then let it cool down and freeze it, or even just put it into the refrigerator overnight to use on the next day.
I personally assume that what I buy was ground on the same day (though I rarely buy pre-packaged ground meat) and just roast it if I can’t use it in a meal on the same day, it’s only a couple of minutes of work in exchange for the safety of my food and stomach.