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!
- 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
- Preheat oven to 350 degrees.
- In large bowl, pour milk over torn bread and let soak for about 30 seconds.
- Add meat, onion, pepper, garlic, ¼ cup chili sauce, parsley, Parmesan, egg, salt and pepper.
- Mix until combined, don't overmix.
- Shape into loaf or mini loaves, depending on size of family.
- Place in a baking dish and bake 50 minutes.
- If using pressure cooker, cook about 10 minutes on high or until done.
- Brush top of loaf with with remaining ¼ cup chili sauce.
- Continue cooking until done and reaches 160 degrees, about 10 extra minutes.
- Slice and serve.