When we made large batches of meatloaf, we would bake them all at once and then divide them up and freeze them. This way, the oven was being used at once for the longer and higher temperatures and we only had to reheat the meatloaf when we were ready to use it.
Hmmm. I’ve frozen leftover meatloaf. Why wouldn’t I freeze uncooked meatloaf? I can’t think of any reason. I found this forum where many people say they freeze uncooked meatloaf.
Yes cook first then freeze, when hamburg is mixed with other things it will freeze raw but when you go to cook it up after it will remain raw looking no matter how long you cook it. It will have that pink color even when you bake it for hours
Cook it first, it will keep longer. Fats will turn rancid faster if they are raw as opposed to cooked. Meatloaf is often made with higher percentage of fat content than most other meat products.
I like this idea. Since we have so many people experienced with freezing meatloaf, can you then microwave it to heat it up from frozen? Or, do you let it defrost first, then heat it up?
I slice the leftover meatloaf into sandwich size portions before I put it in the frizzer. When I take it out to eat, I let it thaw and then warm it in a skillet on top of the stove and top it with ketchup.
I would cook it first -might as well go all the way since you are going through the trouble of prepping it. I would also portion it out into slices and make the packages as flat as possible before freezing it so it defrosts faster and stacks well.
Voila! You have a quick entree for those nights when you don’t want or have time to prep.
I do as @bkcunningham. After baking, I slice it up. Freeze the slices with wax paper inbetween or put individual slices in quart size bags. Thaw the slices, then reheat in a pan stovetop. YUM!
I do the same with meatballs. Any meat that’s had spices added definitely develops more taste this way.