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Dec 8, 2008 11:42 AM

When to freeze meatloaf?

I have some ground beef that I'd like to make into a meatloaf, but I just made a huge batch of chili and really don't want to have the meatloaf right away.
Should I form the loaf and freeze or cook first and then freeze (in which case I'd probably freeze in one slice pacakges, since I usually dine solo and would mostly be using this for sandwiches anyway).

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    1. re: ipsedixit

      Ditto, freeze before cooking. I do this all the time, make a big batch and freeze in small loaves. Then thaw and bake.

      1. re: GretchenS

        Agree - freeze first, then defrost and cook.

    2. I'll be the contrarian and say cook first, freeze pre-sliced which would reheat faster without you having to worry if it's fully cooked.

      It also shortens the path to a personal favorite of mine....cold meatloaf sandwiches...mmm...

      2 Replies
      1. re: jzerocsk

        Agreed - I do it this way all the time. Undercook it just slightly so that it doesn't get overdone in the microwave.

        1. re: cookie monster

          No need to worrk about that...all of this will be turned into cold sandwiches!
          Thanks to all for the suggestions. I have so much meat (it was a good sale) I may try both and see which one I prefer.

      2. Another vote for cooking then freezing in packets of 1 or 2 slices. I do this all the time so that I always have something to pull out of the freezer for my kids to eat during the week.