We have several freezers. The most (nearly ;-) organized is the big one in the outside pantry shed (mild climate here). Because we have to walk outside to it and it's cold to stand there looking in it, we organize it around saving our time, rather than saving space or electricity. This means having a lot of open space inside the freezer, so it's easy to see things and get them in and out quickly.
We use it mostly for batch cooking stuff: finished small servings ready to heat and serve, and also large meat and veg purchases that will be used in future batch cooking.
Instead of putting items straight onto the racks, we have plastic containers sitting on the racks which we use as drawers, labeled BEEF, PORK, FISH, FOWL and MISC. On one rack there's a big shallow plastic container we put fresh vegetables in loosely as soon as we bring them home: transparent bagged bundles of greens etc. The MISC drawer has things to be used such as ready-made pie crust shells and butter from infrequent expeditions to Costco.
Another virtue of the drawers is, if something gets lost in the back, I only have to take out one drawer to look through it, rather than hold the door open to the whole freezer.
The door is for finished batch items ready to heat: deli containers labeled 'beef stew', 'bitter melon soup', etc.
Here are some pictures:
Freezer with drawers and deli containers in door:
Vegetable drawer:
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