Cooking Gurus; meatloaf and freezing ?

10 years ago

I'm making a meatloaf for dinner. I have enough meat to make two meatloaves. I want to freeze one of them.

Should I mix up both meatloaves, with the added bread, milk, eggs, onions, etc., pop one in the oven and simply wrap one up for the freezer?

I'm using four pounds of a ground venison/beef mixture, and 1 lb. of ground pork. I'm adding broth soaked bread, four eggs, two-three chopped onions, a can of mushrooms, salt, pepper, garlic.

I'd be cooking the second meatloaf in about a month.

Sort by:Oldest

Comments (14)

nanny98
10 years ago
Sounds yummy... and I frequently cook more than one meal when I am cooking so I can have prepared dinners available. We do huge pots of spaghetti sauce, freeze in meal size packets... same with stew (usually without veggies so we can add whatever and make stew or soup). My DH would dearly love your meatloaf.... no one else here likes it, but I may do a few small ones "just for him" when I buy the ground meat for our sauce. Stuffed peppers have been on my 'to do' list for a week now... (more than one meals worth!) We also take things like that in our motorhome when we travel.... meals for two.
User
10 years ago
I would cook them both up, then wrap one up and freeze it.
Related Discussions
Sigh- OT- Just HOW do you cook a meatloaf
Q
Comments (43)
Read through and didn't see my recipe anywhere in here so I'll add it to your list for consideration. FWIW, my DH refused to eat meatloaf based on horrific childhood experiences but after trying mine 20 years ago he's CURED LOL and asks for it weekly. 1.25 lbs ground beef (I usually aim for 90% lean) 1 cup dry pepperidge farm herbed stuffing (blue & white bag) 1 can Campbells condensed tomato soup 1-2 tsp Worcestershire to taste 1 egg dash of milk (maybe 1 T at the most) 4 slices bacon I beat the egg in the bowl first, then add Worcestershire and undiluted soup and mix together. Then add stuffing mix to moisten and add beef to all for thorough mixing to distribute the egg mixture throughout. Add dash of milk and mix in. Turn into a loaf pan - I use a pyrex glass one because it seems to form a nicer looking finished loaf - and pat down gently using a fork to remove air pockets. Top with 4 slices of bacon and pop into the oven for 50 min at 400. After 50 min, take out and drain grease. Put it back in for 10 minutes to finish. Here's what I learned the hard way - you have to let it sit in the warm loaf pan for at least 10 min after removing from the oven to allow the meat to reabsorb the juices and set which helps decrease crumbling. After 10 minutes rest, invert loaf pan onto dish, cut and serve. I find that it works well to pop baking potatoes alongside in the oven to cook the entire time as a side! Bon Appetit! Jen
...See More
Half pound meatloaf
Q
Comments (7)
Bob's Red Mill has certified GF oatmeal that would work well in meat loaf, as long as you don't have a problem with oats in general. Other options: -Crushed rice cakes or crushed crisp rice or corn cereal -Crumbled cornbread - my mother dried thin slices of her homemade GF cornbread and made "bread" crumbs from them for dredging, etc. -GF baking mix -Cream of Rice Cereal -1/2 c. coconut flour per 1-pound ground beef (see recipe below) Bake your 1/2-pound meatloaf to an internal temperature of - 160-165Â°F. (check with an instant read thermometer or a meat thermometer). It will probably take 20-30 minutes. --------------------------------------------------- Meat Loaf (source: Cooking with Coconut Flour - by Bruce Fife, N.D. 1/2 c. coconut flour 3 eggs 1 c. finely chopped onion 1/2 c. chopped bell pepper 1 t. salt 1/2 t. black pepper 1/8 t. marjoram 1 pound ground beef 1 16-oz. can tomato sauce Combine coconut flour, eggs, chopped onion, bell pepper, salt, black pepper, thyme, and marjoram in a bowl. Add ground beef and 1 c. (8-oz.) of tomato sauce and mix well. Shape mixture into a loaf and place into a baking dish. Pour the remaining 1 cup of tomato sauce over the top of the loaf. Bake at 350Â°F for 1-1/4 hours. Makes 6-8 servings. -Grainlady
...See More
LOOKING for: Ground turkey, not meatloaf or chili
Q
Comments (9)
These are good...you may want to try them using all turkey. This was originally posted as a low cholesterol recipe so you may want to just use regular instead of Omega 3 eggs. Makes 8 medium patties 1 1/2 lb ground turkey, chicken or a mixture of both (about 700 grams) 2 slices firm wholegrain brown bread torn into small bits 2 omega 3 (low cholesterol) eggs, beaten 1 small onion - minced 1 TBS finely minced almonds or ground almond (optional) 1/4 teasp dry mustard eg. Colman's 1/8 teasp ground sage (optional) 1/2 teasp ground thyme 1 teasp salt 1/4 teasp fresh ground pepper 1/4 teasp ground nutmeg 4 TBS tomato purÃ©e or tomate frito (can also be condensed tomato soup) for mixture plus 2 TBS more for sauce 1/2 cup finely grated carrot 1/2 cup finely chopped or grated celery 1 cup low sodium chicken or veg broth olive oil for cooking 1. Mix the meat with the beaten egg, onion, seasonings, bread and almond crumbs, grated carrot and celery, 4 TBS tomato purÃ©e. Mix well together with hands. 2. Divide mixture into 8 portions and form with hands into 8 equal patties. 3. Heat about 2 TBS oil in large non-stick frying pan and when hot, add four of the patties, cook about 4 minutes then turn them over. Turn down heat to low, spoon 2 TBS of the tomato purÃ©e on top of the 4 patties, add half the broth to the pan plus one TBS of remaining tomato purÃ©e, stir liquid, put on lid and simmer for about 8 minutes. Remove patties to heated dish and spoon over remaining sauce. 4. Wipe pan and repeat step 3 for last 4 patties or freeze them for another day. Source: Adaptation of one of my favourite old recipes. SharonCb
...See More
What Do You Like To Serve With Your Meatloaf?
Q
Comments (46)
This is fun! For me, macaroni and cheese is a supper, with maybe a vegetable and a salad. When I lived in a Texas, we used to go to a restaurant called Black-Eyed Pea. Loved it, lots of home-style cooking comfort food, perfect for us young singles transplants far from home. You could choose a main dish, and any two vegetables, and there was always a vegetable of the day. On occasion the “vegetable of the day” was Mac-n-cheese. Never did figure out where the vegetable was in it, but it sure was good. (I know, they meant “side dish.) Oh, and the rolls. Which are of course just an excuse to eat butter. But Mmmmm their rolls.
...See More
patti43
10 years ago
I do it all the time and it's always been fine. I just mix it all up and freeze half the uncooked meatloaf. I have a Foodsaver and it lasts a long time that way.

Meatloaf sounds yummy!
maire_cate
10 years ago
ditto what Pattie said

I make one meatloaf in a regular loaf pan and then I make 2 or 3 smaller ones in aluminum mini loaf pans. I freeze the small ones and give them to my kids.
hounds_x_two
10 years ago
Put me in the "cook them both and freeze one" camp.
User
10 years ago
I cook them both at the same time and freeze one. On a power cooking day I might make more than two along with several other dishes, bake them all since the oven is already on and freeze them all after they've cooled.
redcurls
10 years ago
I would cook both. Then freeze one. When defrosted in the fridge, it won't take long to re-heat...or just slice for cold meatloaf sandwiches!
User
10 years ago
I cook them both at the same time and freeze one. On a power cooking day I might make more than two along with several other dishes, bake them all since the oven is already on and freeze them all after they've cooled.
rhizo_1 (North AL) zone 7
10 years ago
Cooked meatloaf does freeze and reheat beautifully.
mary_c_gw
10 years ago
I freeze meatloaf all the time.

I only make freeform meatloaves (can't abide it baked in a loaf pan!). Sometimes I will bake two and freeze one, but more often I will freeze the second raw.

I form it on a sheet of plastic wrap, using the wrap to help form it, freeze, and then bag it in a freezer bag.
glenda_al
10 years ago
If I had my druthers: I'd cook one, freeze the uncooked one.
Jasdip
10 years ago
The last time I made a meatloaf, I baked it in a muffin tin. They cooked up so much faster and we each got a couple of little muffins on our plate. They can be frozen individually and reheated quickly.
Elmer J Fudd
10 years ago
I'd cook before freezing but probably either way works.

I prefer to defrost something that's already cooked, rather than cook something that is or was frozen.
Georgysmom
10 years ago
I prefer to freeze it uncooked. That way it's freshly cooked instead of just heated up. I feel the same way about cookies. Would rather freeze the dough uncooked and have freshly baked cookies.

Cooking Gurus; meatloaf and freezing ?

Comments (14)

nanny98

User

Related Discussions

patti43

maire_cate

hounds_x_two

User

redcurls

User

rhizo_1 (North AL) zone 7

mary_c_gw

glenda_al

Jasdip

Elmer J Fudd

Georgysmom

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US