skip to main content

Once-a-Week Cooking

Freezing Meatloaves

24 years ago

For those of you that make multiple meatloave and freeze them - Do you freeze them cooked or uncooked. If you freeze them uncooked do you thaw them before baking or just bake them longer? How much longer? I want to try this but am unsure how to prepare the item.

Thanks - Lori

Sort by:Oldest

Comments (9)

Pfarrell_adelphia_net
24 years ago
I do this all the time. Since there are only two in my household, a large meatloaf is often wasted, so I make multiple "mini-meatloaves" when good quality ground beef is on sale. (It is also good for portion patrol!). I cook them almost all the way (about 3/4 the time I would normally cook a meatloaf that size). That way they don't dry out when reheated. Then cool, wrap well, and freeze. I pull one out the night before and let it defrost in my fridge (it is usually still partially frozen when I place it in the oven though). Then I cook it uncovered at 350 F for about 30-45 minutes until reheated and cooked through. (I'd probably cook a bit longer with a larger loaf or one that was still completely frozen.)

This makes for an incredibly easy and home made weeknight meal!

I'd be interested in hearing how others do this too.

Pat
polkadot95_hotmail_com
24 years ago
I make them and freeze them uncooked. I have never tried them partially cooked, but I may try that with my next batch. I usually thaw them first, but not for any particular reason.
Related Discussions
Please Share Your Best Meatloaf Recipe
Q
Comments (41)
I never used to use the same recipe twice, I'd vary it although I usually used a guideline. I kind of liked a pizza flavored meatloaf and would use pizza type seasonings, mozzarella cheese cubes in it sometimes, a little bit of pizza sauce for one type, served with garlic bread and fries or potato wedges. Another time I used Marcia Adam's recipe for a guideline. I'd use what's on hand. I really like meatloaf. If you don't overseason it, it's hard to goof it up. The one thing that's not tolerable to me is the inch of ketchup or tomato sauce on top. That's gross. I like gravy and mashed potatoes most of the time with it. I think it's important to mix meats in there. I happen to like pork sausage (Jimmy Dean type), ground beef, some pepperoni and bacon. I used to use turkey but got some very unattractive stuff and was put off by it so I don't use it anymore. I don't keep oatmeal around or I might use that on occasion. Many like it and I thought it was OK. To me, it's more a guideline than a recipe. Getting too exact can be problematic. More or less meat, more or less additives will all vary the result. In the link above I gave the listing of things I used in the last couple meatloaves I made and probably how I'll make it most of the time from now on unless I decide to go pizza/Italian style or something. You certainly can substitute for or eliminate the onion altogether. It's certainly flavorful enough or you could add something else if you want. Don't be afraid of it. Meatloaf and meatballs are basically the same thing. You can make meatloaf patties out of it too and cook quicker. Make several kinds. Enjoy them. Combine them. That's what I did when I came up with what I liked. There is no "best" recipe for me, since I like variety. So no "one" recipe will do all the time. Want something a little different? Put some hard boiled eggs in there or some cooked bratwurst or polish sausage. Makes for an interesting presentation when you slice it. I do have one problem making meatloaf. I can't seem to get the good crust on there my mom's meatloaf had and I like the crust! It helped with the thin layer of BBQ, essentially brushed on and then seasoned. I imagine the gas oven was dryer than my electric oven and definitely dryer than the Nesco so that's probably part of the problem. Good luck and happy testing!
...See More
$3.00 challenge
Q
Comments (65)
Bisquick (or the lower-priced store brand version), or a homemade baking mix for even more $aving$, can be used for pancakes, muffins, waffles, Impossible Pie recipes, biscuits, pizza crust, cakes, cookies, quick breads, etc. A more versatile choice than "pancake mix". The link below is for the base recipe plus recipes using it. If you don't have enough ingredients to make a large batch: Bisquick Substitute By-the-cup: 1 c. flour 1-1/2 t. baking powder 1/2 t. salt 1 T. fat ------------------------------ If it's pancakes you want... Light-as-a-feather Hot Cakes 1 egg, slightly beaten 3/4 to 1 c. milk 2 T. melted shortening, butter, margarine or cooking oil 1 c. flour 1/2 t. salt 2 T. baking powder 2 T. sugar Combine egg, milk and oil. Add dry ingredients; mix until smooth. Freeze any extra pancakes. --------------------------------------------------------- Although oatmeal is a great low-costing breakfast food, not everyone likes it. These recipes may improve plain old oatmeal. PEANUT BUTTER GRANOLA great as a snack or breakfast cereal Melt together: 2 T. butter 1/3 c. peanut butter 1/3 c. honey Add: 1/2 t. vanilla 1/4 t. salt Mix in: 3 c. oatmeal Spread on a baking sheet. Bake 325-degrees for 10-15 minutes, until lightly browned. ----------------------------------------- If you have leftover COOKED oatmeal, try this scone recipe. I often make 1/2 a recipe. They freeze well. COOKED OATMEAL SCONES source: http://www.food.com/recipe/cooked-oatmeal-scones-46876 2 tablespoons butter 2 tablespoons honey 1 cup cooked oatmeal 2/3 cup milk 1 3/4 cups whole wheat flour ( or a bit more) 4 teaspoons baking powder 1/2 teaspoon salt Melt the butter and honey together, and mix them into the cool, cooked oatmeal. Mix in the milk, half at a time. Mix the flour, baking powder, and salt. You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any. Mix the flour into the oatmeal. If the mixture seems too moist, add a little more flour. (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.) Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands. Bake on a greased and floured sheet at 350�F for 15 to 20 minutes. --------------------------------- There are lots of recipes for oatmeal pancakes, or oatmeal banana pancakes, which would be a nutritional improvement over regular pancakes. I make oatmeal/sprouted lentil waffles - no flour, no eggs, no leavening. They are a complete protein since they are a mix of grain and legumes. -Grainlady Here is a link that might be useful: Ready-Quick Mix
...See More
Cook and freeze
Q
Comments (11)
Larry would eat this every day if he could. I double it and freeze a 9 x 13 dish that he can pull out and heat up if I don't feel like cooking. Salisbury Steak 2 lbs Lean Ground Beef 2/3 Cup Bread Crumbs or Cracker Crumbs Â½ tsp Salt Â½ tsp Pepper 2 Eggs Half a diced onion Slice the other half of the onion for the gravy 2 Cans Condensed Beef Broth Package of sliced mushrooms 4 T. Cornstarch 4 T Water 2 Â Packets Brown Gravy Mix Mix First 6 ingredients together and shape into ovals about Â¾ inches thick. Cook patties in a skillet turning once until brown on both sides (about medium rare). Set patties aside on a dish. Saute the mushrooms and onion. Add one can of beef broth. Heat to boiling. Mix the other can of beef broth, water, cornstarch and 2 packets of gravy together (I shake it in a jar). Add to boiling mixture with a wire whisk and whisk until gravy begins to thicken. I then pour the gravy over the patties in the casserole dish and bake at 350 until bubbly. Serve with rice, mashed potatoes or noodles.
...See More
Freezer/Crock pot "dump" meals
Q
Comments (35)
How about a (mild, if they need that) chili verde? Pork loin, cubed and braised; sauteed chopped onions and sweet peppers; a few spices; and salsa verde (or blendered tomatillos); some garlic & salt (use the salt that is half potassium-salt -- since the sodium problem is in part imbalance of those anyway). It's a bother to prep (due to the braise/sautee) but once prepped, all the ingredients freeze well, throwing it in the crockpot is how I cook it anyway, it's basically "meat with a watery sauce" in nature so it's very filling but can be dropped onto anything else (e.g. rice, beans, pasta). It's low-sugar naturally, and only has the sodium or msg you add. PJ
...See More
mbaylus_earthlink_net
24 years ago
I recently froze a fairly large (2-3lb) meatloaf uncooked. I put it in the oven frozen, and it took longer to cook, I'm not sure how much longer, as I was testing the internal temp, not the actual time. Probably an extra 30-45 min. I kept it covered with foil for the first 30 min so it wouldn't over-brown the outside.

It came out beautifully, and tasted great. The only difference I could detect was texture -- not quite as tender as usual. It wasn't overcooked, just not as tender. Maybe because it was cooked while frozen(?). Still, I'd recommend doing it if time/prep is an issue.
dbacon_lakeland_cc_oh_us
24 years ago
I too make the mini meatloafs and cook them. Let them cool and then freeze. To serve, I let them thaw in fridge the day and night before. Just reheat in micro and serve with other side dishes. Quick & easy.
bjclifton_yahoo_com
24 years ago
When I make a big one to freeze - i poke holes in the center (about three for a large one) with a wooden spoon handle. Then it thaws quicker and it just fills in the holes when it cooks.
mrsmcmud_mimi_cyber-kitchen_com
24 years ago
Thanks for the advice - I think I am going to do the mini loaves, because then I won't have leftovers (unless I want them).

Lori
mcscrafts_hotmail_com
24 years ago
I have a meatloaf recipe that we totally love. I always double it (it's a 9x13 size) and then put it into 6 bread sized tins. One I bake that night, the rest I freeze raw. I tried it cooking them, then freezing and reheating and both my husband and I really disliked the results - the texture and taste seemed greatly dimished. When I want one, I take it out of the freezer the night before and refridgerate until the next evening - then bake. This is our family's favorite make-ahead meal. I especially love it for company - I just have a 9x13 one in the freezer - pull it out the night before, throw in the oven while I do other stuff to get ready - everyone loves it.

And, it makes awesome meatloaf sandwiches the next day! : )
mrsmcmud_mimi_cyber-kitchen_com
24 years ago
ML - would you post your meatloaf recipe? Thanks in advance.

Lori
mcscrafts_hotmail_com
24 years ago
Here is that awesome meatloaf recipe - and Lori, I emailed it to you, also.

Meatloaf

3 lbs ground beef
1 lb Italian sausage
1/2-cup bread crumbs
1/2-cup oatmeal (can be lightly chpd in blender)
1/2-cup chpd bell pepper (any color) - - finely chopped
3/4 cup chpd onion
2 cloves minced garlic
1/2 tsp. oregano
1/2 tsp. basil
1 egg
1/2 cup ketchup
2 tbls mustard
salt and pepper to taste

Sauce Â
1/2 cup ketchup
2 tbls brown sugar
1 tbls worcestershire sauce

Mix all ingredients (except sauce) together Â well. Pat into 9x13 pan, top with sauce. Bake at 350 for 45-60 minutes.

Enjoy!
Mick

0

Sponsored