Freezing meatloaf


 
J

John Furdyn

TVWBB Pro
Anyone freeze whole meatloafs, with any success ?

My family like the smoked meatloaf so much. Thinking of making 3 or 4 at once and freezing the whole meatloaf. Any tips/advise. Thanks
 
slice into serving sizes
Click to expand...
As Don does, I cut into serving portions and freeze in a plastic freezer bag. To re-heat, I put the portions in a casserole dish with a TBS of water added and heat in a 325 degree oven for about 35 minutes.

Ray
 
I cut a loaf into thirds or fourths and freeze each section whole in a vac bag. Not sure if this is better or worse than individual servings in bags but the loaf sections heat up nicely in hot water and stay very moist and juicy. I bring a deep pot of water to a boil and then turn the burner off and place the bag in the hot water and leave it alone for about 20 or so minutes (I don't time it). It seems to be just the right temp for eating. I haven't tried nuking it but I suspect it would work just fine also. My family also loves WSM meatloaf... I think it is my son's favorite meat! Next time I will try slicing in serving sizes and freeze just to see.
 
Tom

I"m thinking (maybe wrong), that by freeing the larger pieces maybe it might be a little more moist (than slices), when reheated. I guess that's what I'm trying to find out. Thanks
 
I usually pack 2 slices in plastic and then put all the packs into a FoodSaver bag. To reheat, I like to broil the slices on their cut sides until a little crusty/crispy. Sometimes I lightly glaze the slices with a little BBQ sauce first. I've never had an issue with dryness; mine seem to be plenty moist enough.
 
Originally posted by Rita Y:
... To reheat, I like to broil the slices on their cut sides until a little crusty/crispy. Sometimes I lightly glaze the slices with a little BBQ sauce first. ...
Click to expand...
I usually pan fry but MAN, that sounds good! Thanks for the tip, rita.
icon_cool.gif


Bill
 
Originally posted by John Furdyn:
Tom

I"m thinking (maybe wrong), that by freeing the larger pieces maybe it might be a little more moist (than slices), when reheated. I guess that's what I'm trying to find out. Thanks
Click to expand...

John,

I have never frozen sliced loaf so I really cannot compare. It is just easier and faster for me to cut it and freeze it in bulk. I like Rita's method though. Next time I do a loaf I will try it that way. And leftovers are unbeatable as well. I like to make two at a time because we always finish one loaf in a few days (my wife loves meatloaf sandwiches.)

Tom
 
Originally posted by Bill Hays:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rita Y:
... To reheat, I like to broil the slices on their cut sides until a little crusty/crispy. Sometimes I lightly glaze the slices with a little BBQ sauce first. ...
Click to expand...
I usually pan fry but MAN, that sounds good! Thanks for the tip, rita.
icon_cool.gif
Bill </div></BLOCKQUOTE>

I like to pan fry as well in nothing but butter of course. Vac sealing is key here. If you cut into slices or large chunks makes no difference if reheating in the bag in boiling water. It's vac sealed and can not dry out on you. Reheating in vac bags is fool proof IMO. Can't dry out because it's a sealed environment. Yes you can over cook in the bag. HTH
 
Addendum: I always freeze my plastic-wrapped meatloaf slices (2 to a package--there are only 2 of us) before I vacumm-pack them in one large bag. That way, you are not pulling out juices from the meat. Then I can remove as many slices as I need from the big FoodSaver bag, reseal it, and pop it back into the freezer. If I FoodSavered in small, individual bags, I'd never be able to keep track of them.
 
You must log in or register to reply here.

 

Back
Top