A Freezer-Friendly Meatloaf Is The Comfort Meal You Need
I consider meatloaf a superfood that is extremely filling and comforting, and this freezer-friendly meatloaf is fantastic. It may seem complicated at first, but in reality, this recipe is easy to make and can leave you food for days.
If you are trying to cut costs as well, then this dish is perfect. You can change things up whenever you want, using meat that is cost-effective, or even a vegetarian meat substitute.
To make this easy meatloaf, I add oil, onions, garlic cloves, thyme, rosemary, pork mince, tomato puree, breadcrumbs, bacon, and eggs. You can add other spices, like oregano, bay leaf, garlic powder, onion powder, Worcestershire sauce, and red pepper flakes.
Make sure to pre-heat the oven ahead of time so it reaches the right temperature while you prepare. Then fry the onions until soft, add the herbs and garlic, and set everything aside. Mix with the rest of the ingredients, and squeeze everything with your hands.
Once the mixture is ready, you can put it in the loaf tin and start baking for about 40-50 minutes. You should check constantly though, as some ovens will finish things quicker.
You can finish everything by placing the loaf tin under a hot grill to get the top browner. However, this step is purely optional, and if you have a convection oven, then you don’t need to do it.
Try this recipe with pork, turkey, beef, and even a meat substitute mince if you want to experiment.
I suggest you serve this with mashed potatoes and green beans. If you want, you can add a delicious gravy on top.
Eat this any time of the year and save whenever you want to reheat in the oven. The flavors will be intact and you will save time while still serving a hearty, homey meal to everyone.
Freezing and Unfreezing the Meatloaf
When freezing meatloaf, ensure its cooled down completely first. You can choose to freeze the meatloaf whole or cut it into slices. Add parchment paper in between the slices if you choose to cut them, wrap in foil, and place in a resealable, freezer bag.
To unfreeze, unwrap the meatloaf, place it back in the meatloaf tin, and then cover with foil. Bake in a preheated oven for 1 – 1 1/2 hours in a 200 C (392 F) temperature until it’s very hot through. Remove the foil for the last 10 minutes of cooking.
If you are heating smaller portions of meatloaf, wrap them in foil first, then reduce the oven timings. After 30 minutes of heating, check the meatloaf at 15 minutes intervals to prevent burning.
Alternatively, you can defrost the meatloaf overnight and cut the oven time in half.
Freezer-Friendly MeatloafCourse: Main MealCuisine: Freezer-Friendly
Meatloafs are so versatile – try changing the mince or the seasoning to create completely different flavors!
Prepare 4 servings for now and 4 for the freezer.
2 tbsp of oil
2 onions, finely chopped
3 garlic cloves, grated or finely chopped
4 sprigs of thyme, leaves finely chopped
2 sprigs of rosemary, leaves finely chopped
2.2 lbs (approx. 1 kg) pork mince
2 heaped tbsp tomato puree
1 1/2 cups (approx. 200 g) breadcrumbs
2 cups (256 g) bacon lardons, depending on the size of the packet
2 eggs, beaten
- Pre-heat the oven to 200oC (392oF).
- Prepare 2 lbs (approx. 900g) loaf tins lined with baking parchment on the base and sides.
- In a frying pan, heat the oil over medium heat. Fry the onions for 5-10 minutes or until softened.
- Add the herbs and garlic and fry for about 20 seconds, or just until the aroma kicks in. Set aside and let it cool.
- Once cooled, place it in a large bowl.
- Add in the remaining ingredients, with a little salt and pepper.
- Mix and squash using your hands.
- Place the mixture into the loaf tins and bake for 40-50 minutes. Let it cook through.
- Then, put the tins under a hot grill for about 5 minutes. The top of the loaf should turn brown.
- Serve and enjoy!
- Best served with creamy mashed potato, vegetables and gravy, or tomato sauce.