Freezing Ina's Meat Loaf
I want to make two loaves of Ina Garten's turkey meat loaf, and freeze one loaf. Do you recommend that I freeze it after it is cooked, or after it is formed, but not cooked? Also, if I freeze it after it has been cooked (which I am leaning towards doing), and then wrap it in foil or put it in a freezer bag, won't all the topping come off when I unwrap it?
Any help would be aprreciated.
I've been making this once every other month for about 2 years for my son's lunches for daycare. I've always cooked it fully before freezing. The meat is moist enough that it doesn't suffer at all from the freezing. I always freeze it in individual slices, but I would think freezing the whole would be even better - less surface to lose moisture from. I like to triple-wrap it - first wrap in plastic wrap, then heavy-duty foil, then put in a freezer bag.
The ketchup topping forms a bit of a skin as it cools, so it usually doesn't come off for me. If it does, though, I just squirt more ketchup on top. Also, if you unwrap it when it's frozen, it's solid enough that it won't smear on the wrap.