how to freeze meatloaf?

[american_mama]

I am making a double batch of meatloaf and want to freeze half. Do I do that before or after cooking? I cook them freeform (not in a pan) to maximize browning - does that make a difference? Not sure how the browned, cooked outer edge would taste after being frozen.

[KrisM]

I freeze the meat mixture raw.

[waitingforgrace]

I freeze raw, cook later.

[candaceb]

I make it in muffin tins because I like it "crunchy". Pop the cooked and cooled meatloaf out of the muffin tins and freeze in a ziplock. 2 muffins is about right for DH & I and one for DS.

[elephantmeg]

I've done it both ways but generally freeze it raw. You can cook from frozen for double the time that you normally cook it for (I generally cook mine in a loaf pan for an hour so I cook it for 2 hours)

[ShayleighCarsensMom]

I love the muffin idea!
I freeze raw in the pan, once frozen I transfer to a ziplock and then when I'm ready to cook I pop it back in the pan and cook frozen.


Valerie
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