Freeze Ahead Meatloaf

When I make something that I know will freeze well, I try and make double so I can have a quick meal for later. Meatloaf is a great freezable meal! Since there’s only 3 of us home most of the time, I can make one meatloaf and freeze it into 2-3 mini loaves that is enough for three.

I wrap the meatloaf in wax paper or freezer paper and put into a ziplock bag and freeze. It can easily be cooked from frozen state, just add extra time. I’ve even tried cooking this from frozen directly in the pressure cooker/InstaPot and it works great and cooks so quickly! (But make sure when you freeze it that the size will fit into your InstaPot.

Here’s where I took it out of the InstaPot and added some chili sauce or ketchup. I then put in under the broiler about 5 minutes to cook the glaze. (I know the pan looks awful, but it’s a stoneware pizza piece that heats up so evenly and it is supposed to turn brown and yucky looking, that means it’s more non-stick!)

With meatloaf, there’s really no messing it up. You can jazz it up with different spices or ingredients to change it up. I’ve made a mexican meatloaf where I use stuffing mix for the breading and enchilada sauce in it and on top.

Here’s the finished product served with mashed potatoes and roasted vegetables. Yummy dinner!

Freeze Ahead Meatloaf
Prep time
Cook time
Total time
Great meatloaf that can be frozen ahead for a quick meal.
Author: Sylvia White RD CDE
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
  • ¼ cup milk
  • 2 slices bread, torn into pieces (can substitute ½ cup oats for gluten free or use gluten free bread)
  • 1½ pounds ground chuck or sirloin
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 3 garlic cloves, minced
  • ¼ cup chili sauce plus ¼ cup for glaze
  • ½ cup chopped parsley
  • ¼ cup parmesan cheese
  • 1 large egg, lightly beaten
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. In large bowl, pour milk over torn bread and let soak for about 30 seconds.
  3. Add meat, onion, pepper, garlic, ¼ cup chili sauce, parsley, Parmesan, egg, salt and pepper.
  4. Mix until combined, don’t overmix.
  5. Shape into loaf or mini loaves, depending on size of family.
  6. Place in a baking dish and bake 50 minutes.
  7. If using pressure cooker, cook about 10 minutes on high or until done.
  8. Brush top of loaf with with remaining ¼ cup chili sauce.
  9. Continue cooking until done and reaches 160 degrees, about 10 extra minutes.
  10. Slice and serve.

Author photo
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Author: Carol

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