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Making meatloaf ahead of time?

nofunlatte Mar 11, 2011 03:02 PM

I plan to make the bacon-wrapped bison and blue cheese meatloaf featured on the cover of the Feb/March issue of Fine Cooking. As my BF and I are going to do yard work first, I was wondering if I could make the meatloaf, fashion it into the requisite loaf shape, and then keep it in the fridge until it was time to cook it. I'd take it out and let it come to room temperature before cooking it, but would it be okay to prep the loaf beforehand? Thanks!

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  1. l
    LauraGrace RE: nofunlatte Mar 11, 2011 03:05 PM


    1. Bada Bing RE: nofunlatte Mar 11, 2011 03:08 PM

      Seems workable: the only point I could wonder about, from a food safety standpoint, is whether your recipe involves mixing cooked ingredients, like caramelized onions, into the loaf.

      Even then, probably not a problem if your bison is chilled. But it might be prudent to cool down cooked elements a bit before you assemble the loaf.

      1. nofunlatte RE: nofunlatte Mar 11, 2011 03:30 PM

        Gotta love Chowhound! In a matter of minutes, two answers. Thanks!

        2 Replies
        1. re: nofunlatte
          todao RE: nofunlatte Mar 11, 2011 03:40 PM

          No real need (nor any benefit) to bring it to room temperature before cooking. Just put it in the oven when you start your preheat.

          1. re: todao
            greygarious RE: todao Mar 11, 2011 04:11 PM

            I agree with todao. It's not only unnecessary to bring it to room temp, it's probably safer not to. It would sit out a long time if you wanted the interior to warm up. Take the internal temp when the loaf looks done on the outside. If it's too low, tent the loaf with foil, lower the temp to 300, and keep going until the interior is almost to temp. It will continue getting hotter as it rests.

        2. s
          sunflwrsdh RE: nofunlatte Mar 11, 2011 05:36 PM

          You can and I have made meatloaf ahead of time, refrigerated and it was fine. How did that bison/bleu cheese loaf turn out? I have now made the cheddar stout one twice, it is so good!

          1 Reply
          1. re: sunflwrsdh
            nofunlatte RE: sunflwrsdh Mar 13, 2011 05:37 AM

            The meat loaf was excellent and the recipe is a keeper! Might add just a touch more blue cheese next time (1/3 cup instead of 1/4 cup). I will have to try the cheddar-stout one sometime!

          2. n
            nmurawsk RE: nofunlatte Mar 11, 2011 05:42 PM

            When my husband refused to eat turkey meatloaf, I used to make one each of turkey and one of ground beef. Since 2+ pounds of meatloaf was way more than we could eat, I would prepare (not bake) and freeze a half of each. Then I would have dinner in my freezer ready to go.

            1. Quine RE: nofunlatte Mar 11, 2011 05:43 PM

              Perfect! Save me a slice!

              1. Hank Hanover RE: nofunlatte Mar 11, 2011 05:43 PM

                Of course. I freeze premade meat loaf. I make an extra one every time I make meatloaf. I thaw it in a sink of water. It doesn't take long. It takes 60 - 90 minutes to bake but it is unattended time.

                1 Reply
                1. re: Hank Hanover
                  Quine RE: Hank Hanover Mar 11, 2011 05:46 PM

                  Freezing your extra in muffin tins may give you some quick serve, pull from freezer great meals.

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                  NoKitchenGuruHere RE: nofunlatte Jun 19, 2012 11:46 AM

                  OK, slight variation on this...prepared a meatloaf Sunday night, hubby decided he DID want to go out for Father's Day dinner instead, so it's still in fridge on Tuesday. OK to cook it for tonight?

                  1 Reply
                  1. re: NoKitchenGuruHere
                    KSlink RE: NoKitchenGuruHere Jun 19, 2012 12:03 PM

                    Absolutely, go enjoy.....

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                    laliz RE: nofunlatte Jun 20, 2012 08:22 AM

                    as I love cold meatloaf, I cook it and then refrigerate and then slice.

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