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Can I freeze cooked meatloaf?

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Disclaimer: I'm more of an eater than a cook but I love making meatloaf - slightly different each time - and eating it for every meal until it's all gone. The weather here in the NY burbs has been insisting that I cook up, but I'll be away for a few days and don't just want half a loaf to fester in the fridge while I'm gone.

Can I safely cut individual servings and freeze them for a week or so in freezer-grade zip-loc bags?

Thanks in advance...

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  1. Sure, it will be fine. I do that and take slices to work for lunch. microwave covered with a wet paper towel and eat in a sandwich or atop some mashed potatoes.

    1. When you say safely, you're not talking about food safety, are you? Just would it freeze alright? The first, of course. The second, I don't think I'd cut it into serving size pieces. I would wrap it as tightly as possible with plastic wrap and then put in a zipping bag. If a gallon bag won't hold it, I'd cut in half. Based upon nothing ;) I feel like the fewer cut/exposed surfaces the better.

      3 Replies
      1. re: c oliver

        c, i rarely disagree with you, but i have to jump in on this one. if the OP isn't going to eat the leftovers all at once, it's best to store in individual servings. no point in thawing/reheating the entire thing if you only want one slice, particularly since it won't re-freeze or reheat well after that.

        1. re: goodhealthgourmet

          Agreed on individual servings, each slice placed in a lightweight "fold and close" sandwich bag, then all inserted into a master freezer-gauge ziploc, labeled and dated with a sharpie. The master ziploc is reusable for years, with new date added.

          I make meatloaf in a bread loaf pan, for the efficiency of the shape as sandwich meat.

          1. re: goodhealthgourmet

            No problem, ghg. This is how I learn :) I've never had meatloaf around long enough to freeze it :) But I think you and others make good points. and I would now like to "officially" change my tune :)

        2. Not to worry...it is fine. jfood's first choice would be to slice, place on a cookie sheet freeze for 3 hours then place individually in a bag-sucker bag. Cook for 5 minutes in a MV at 40% power (then check and repeat iof necessary) on the rebound. If nop time or bag sucker, wrap each piece in saran wrap and into a big freezer bag. the into the freezer. on the rebound, place a slice on the plate and MV for 5 minutes at 40% and check.

          1. I do it all the time when I make meatloaf for us; I have a pan with four small compartments for individual meat loaves. I freeze those four little ones individually wrapped and bring them to her house for reheating when she wants.

            Here's an image of the pan I use: I noted another, 6 loaf pan online, too:
            http://www.cooking.com/images/product...

            The 6 loaf pan is here:
            http://theworldaccordingtoeggface.blo...

            1. Speaking of meatloaf... does anyone have a good recipe? It needs to be kosher... no pork and no dairy.

              5 Replies
              1. re: cheesecake17

                cheesecake, there are tons of threads about it if you have the patience to search & then slog through the replies to suss out the kosher ones. to get you started, Katie Nell posted this recipe - no pork, no dairy:
                http://chowhound.chow.com/topics/2831...

                1. re: goodhealthgourmet

                  Thanks... that looks nice and basic to try. I've always seen meatloaf shaped into a loaf and baked on a cookie sheet.. rather than in a loaf pan. Which way works better?

                  For the record- meatloaf does not appeal to me at all. This is all for my husband who wants 'the best' meatloaf.

                  1. re: cheesecake17

                    you're a good wife :)

                    you know, the baking method is really a matter of personal preference. if you're applying any sort of sauce or glaze, free-from is great because you can coat the sides as well...and if you like the crusty exterior you get more of it. the baking sheet method also allows more fat/grease to drain out, though some people prefer not to let that happen because depending on the recipe it can dry out. ask hubs if he likes the crusty outside. if so, do it on a sheet pan. if he's more into the moist, juicy interior, use a loaf pan.

                    i also hunted down this recipe for you as an alternative if *you* decide you might want to try something different to change your mind about meatloaf :) it's not traditional by any means, but it's similar to a terrific one that i make with ground turkey. just omit the lamb if you don't have a god kosher source - you can use all beef, or even some ground turkey as well (for the record, i happen to love turkey meatloaf).

                    http://elise.com/recipes/archives/001...

                    1. re: goodhealthgourmet

                      Thanks! The lamb recipe sounds excellent- something I would eat. Maybe I'll try that free form style.

                      I have a good butcher who can get pretty much anything.. but thanks for the turkey advice.

                      1. re: cheesecake17

                        i thought that one might get your attention - more interesting than ground beef and tomato sauce. good luck, and report back on how it works out! oh, and if you ever want to try turkey meatloaf, there are threads on that too :)

              2. OP here - thanks everyone, I appreciate all the feedback. I mostly make my meatloaf in a pyrex loaf pan. Once cooked, it usually goes into the fridge in the pan, covered with saran + foil, overnight. Then I turn it out and scrape off the congealed fat, wrap it in foil and just hack off a slice or two for each meal until it's gone. I do have some little mini-loaf pans, but forgot all about them (the memory is going fast!) this time around.

                What I love best about making meatloaf is varying the ingredients depending on my mood and what's on hand. The only absolutes are onions, egg, salt & pepper. Everything else is up for grabs - the meat, the seasoning, the liquid (this time I used spicy bloody mary mix), the carbs, the topping, etc...