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Home Cooking

Meatloaf for the freezer

iheartcooking | Apr 11, 201512:30 PM     8

I've been making freezer meals with two purposes: to help me through the work week on days I'm too tired to cook and to test which ones turn out well so I can have a stock of good ones for when I have a newborn.

Most of them are for dumping in the crock pot or marinated meats for thawing followed by grilling.

Huge batches of meatballs are great to have on hand but I thought meatloaf would be good too.

Would it be better to freeze a raw meatloaf or to cook it first and then freeze. Maybe in slices?
I'm okay with experimenting but that's a lot of meat so I was hoping someone had experience with this. Cook first or freeze raw?

Want to add, as a note to someone reading this thread later, that it's better to add non-aromatic vegetables like peas or bell peppers near the end of the cooking time so I don't add them to the bag of meat and sauce. Otherwise they overcook. We just buy bagged frozen veggies that are like $1 each to add 20 minutes prior to serving.

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