Sorry if this question is already answered somewhere deep in these boards, but I have spent the last hour searching the "meatloaf" boards and now found an answer so....
Anyone have any experience freezing uncooked meatloaf? Does it even work? I want to make small batches and tiny loaves (serving 2 or so) that would be quick to cook on a weeknight. I realize it might need the day to defrost/thaw in the refrigerator, but the idea is that I could come home, turn on the oven and throw it in for 30 or 40 minutes, or whatever it takes.
Also - I like the idea of making free-form loaves and then cooking them on a rack, which is what I usually do, but what about putting them in small aluminum bread loaf pans? What I've done in the past then is to poke 4 holes in each corner of the bottom of the pan and set a drip tray on the oven rack underneath. It drains the fat while cooking and makes for easy clean up.
Thanks in advance for your advice!