Should I freeze meatloaf before or after cooking it?

Meat Loaf
Photo: Monica Buck

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

Meatloaf, unlike a creamy casserole with a lot of liquid ignredients,  is likely to dry out if reheated after having already been cooked.  So it's better to combine the meat mixture, form into a loaf, and freeze it before cooking. To bake a frozen loaf, use the method given in your recipe,  but bake 1-1/2 to 2 times longer. Always check for doneness with a meat thermometer and make sure the meatloaf has reached a minimum of 160 degrees. 


You can also freeze leftover meatloaf in individual portions. The individual portions will reheat very quickly, and therefore, without drying out.  For more tips on freezing recipes, see our Fill-Up-Your-Freezer Storage Guide.



Aug, 2012

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