Meatloaf

Discussion in 'Food & Cooking' started by dagger, Dec 4, 2014.

  1. dagger

    dagger

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    If you were making 2 meatloafs but only cooking 1, would you freeze one cooked or not cooked remembering they have raw egg in it? :eek:
     
  2. flipflopgirl

    flipflopgirl

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    I am a big fan of cooking once and eating twice.
    So cooked.
    Wrap the one to be frozen in a good heavy foil.
    If you get it tight enuf you can drop it back in the cleaned loaf pan to store neatly in the freezer.
    This second loaf is usually served as open faced sandwiches with mashers and brown gravy.
    The dish has an actual name but it seems to have escaped me at the moment.

    mimi
     
  3. dagger

    dagger

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    Recipe: in fry pan heat some olive oil untill hot, add chopped onion, salt, pepper and cook until onions are translucent then add can tomato paste cooking until darkened. Let cool. :eek:

    In kitchen aid mixer bowl put 2 lbs. chop meat, 2-3 cups Hashbrowns, half tomato mix, 2 tbs. Worcestershire sauce, 1 cup cheddar cheese and 1 egg. Mix until bleanded together about 20-30 seconds. Line pan with plastic wrap and press meatloaf mix into pan. Cover with more plastic wrap and let sit in fridge for 2 hours. :cool:

    Put sheet of parchment paper over wire rack cutting slits into paper to let grease drip through into cookie sheet or pan it fits in. Remove top plastic wrap off meatloaf and turn out onto covered wire rack, remove rest of plastic wrap. Place in 350 degree oven and cook until done. :rolleyes:
     
    Last edited: Dec 5, 2014
  4. pete

    pete Moderator Staff Member

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    I'd probably freeze it raw, as I am not a fan of reheated meatloaf.  Now, cold meatloaf sandwiches are another story altogether!! /img/vbsmilies/smilies/tongue.gif
     
  5. flipflopgirl

    flipflopgirl

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    What a coincidence Pete.
    Was planning on tuna salad tonite (warm and a bit humid here today) but that menu caused an all out mutiny!
    The DD made meatloaf the other day so dug it out and made cold meatloaf sandwiches instead lol.
    I like mine on Wonder bread with Miracle Whip.
    It being a mostly mayo home the MW is a rarity and had to dig around a bit.
    I "paired" it with cold whole milk vintage 2014 😉

    mimi
     
  6. chefbuba

    chefbuba

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    Meatloaf here tonight, smashed red potatoes & glazed carrots. Mushroom gravy on the side (ran out of ketchup)

    One in the oven, one in the freezer raw.
     
  7. kaneohegirlinaz

    kaneohegirlinaz

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    LOVE meatloaf! but I don't use a loaf pan...

    when I make meatloaf, half is made as meatballs (with added stuff), frozen raw for later

    and the other half is roasted on a tinfoil lined sheet pan, 

    covered in thick cut BACON. When the bacon is crisp, it's... 

    DONE! LET'S EAT!
     
  8. chefedb

    chefedb

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    Freeze it raw as freezing tends to dehydrate and it will take a lot of moisture out of cooked one Whereas raw one contains more moisture. When you thaw it give it 2 days in fridge to thaw completely.
     
  9. flipflopgirl

    flipflopgirl

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    I get what you are sayin' @ChefEd  but if the loaf is moist when it is wrapped (properly not just stick in a ziplock bag) and allowed to defrost in fridge before unwrapping the moisture should still be there, no?

    That's how it works here anyway.

    I lose the whole point of cook once eat twice if you have to turn the oven on again.

    Should just be able to slice and warm (on low heat) individual servings on stove top and from there to plate.

    Just sayin'

    mimi
     
  10. experimentalbbq

    experimentalbbq

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    Last edited: Dec 6, 2014
  11. petalsandcoco

    petalsandcoco

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    Freezing  raw meatloaf also preserves the quality of the meatloaf. 

    Definitely let thaw in fridge prior to cooking. 
     
  12. flipflopgirl

    flipflopgirl

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    Foil is one way.... heavy duty would be a good choice but def wrap it tight and use freezer tape on the seams as well as the closure fold.
    Use a sharpie to ID and date the contents.
    If you have good quality freezer containers and can pack it in a manner that leaves no void space that is also a good choice.
    The Food Saver without full on vacuum, just enuf to to remove any void areas can be used.
    Not talking about long term storage but a few weeks to a month.
    IDK... the idea of defrosting meat and then re freezing without cooking is not all that appealing to me.

    mimi
     
  13. Iceman

    Iceman

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    LOL. In my house, it doesn't matter how much meat-loaf is made. It doesn't last long enough to use anything longer than just the refrigerator.
     
    flipflopgirl likes this.
  14. mezzaluna

    mezzaluna

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    OY!!! /img/vbsmilies/smilies/eek.gif  Maybe, @flipflopgirl, it's because to me MW is, well, inedible. (Sorry, I know it's a subjective thing.) White bread, on the other hand, is obligatory. /img/vbsmilies/smilies/licklips.gif  The bread may be toasted. But it has to be with Heinz ketchup, ice-cold right out of the fridge. I'm orthodox about that.

    I know this is a thread about meatloaf, but this is also how I adore leftover salmon patties. I like them better leftover cold than freshly-made and hot. Meatloaf and salmon patties are two of the very few foods I will even eat with ketchup. French fries... but only if the ketchup is paired with yellow mustard.
     
  15. kaneohegirlinaz

    kaneohegirlinaz

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    Hmmm, (if there is any) leftover meatloaf as a sandwich?

    A store brand white hamburger bun (the cheap one), 

    a good schmear of Best Foods (Hellman's) Mayonnaise, 

    a load of shredded Iceberg Lettuce, 

    oh yeah, COLD meatloaf sliced not too thick
     
  16. flipflopgirl

    flipflopgirl

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    @Mezzaluna I was always a strictly mayo girl then along came my fisherman and that was that.
    He contaminated my cold pantry with a jar of MW and there was no looking back.
    He and it came as a pair lol.
    Other than a couple of applications it is still strictly mayo .
    I hold back when making salads and leave a bit of wiggle room for a dollop or two of the nasty stuff to be added by him AFTER I have taken my portion out.
    Actually he now has a few dishes that he prefers mayo in so I guess we have reached marriage Zen lol.

    mimi
     
    Last edited: Dec 8, 2014
  17. dagger

    dagger

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    Bought myself a brand new foodsaver this summer to replace dead one. They have a bunch of new bags to cover pretty much anything you would vacuum seal and freeze. Cooked both, had one for dinner and picking on the other. Has anyone tried the Thomason round 100 calorie bread rolls, pretty good.
     
  18. chefedb

    chefedb

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    Freezer still dehydrates  plus you must put in oven again to reheat roasting in oven dries out  it out even more(roasting is dry heat)
     
  19. mezzaluna

    mezzaluna

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    @chefedb, I reheat my meat loaves and other juicy food I've sealed in FoodSaver bags without losing any moisture. I bring a pot of water to a low boil, ease the bag into it (while the contents are still frozen solid), then let the food simmer until completely re-warmed. The juices remain in the food and aren't lost at all. The meat loaf is still as juicy and flavorful as when I brought it to the table the first time. It's kinda tricky to seal juicy foods like that though; I put an accordion-folded inch-wide strip of paper towel across the bag above the level of the food between the food and the line where it'll seal. I fold the top of the bag over several times, clamp it shut and put it in the freezer just until the juices are cold enough to avoid having them stream out when the vacuum engages. Never had a problem.
     
  20. flipflopgirl

    flipflopgirl

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    In spite of all these posts about keeping leftover meatloaf edible despite a period spent in the freezer we have not addressed the OP"s original question.
    Will the cold temp kill any bacteria introduced into the meat mixture by a contaminated egg?

    mimi