Meatloaf made right is a good thing. It is inexpensive, easy to make, freezes well, and is absolutely delicious. Since I often make meatloaf for Sunday lunch, I’ll share my do ahead tips and techniques. I just love coming home after church to a comfort food, and this meatloaf is one of our favorites.
On Tuesdays at The Fresh Market (where ground chuck is often on sale for $2.99 per pound), I buy 2 1/4 pounds of freshly ground chuck (the 1/4 is to compensate for shrinkage). I assemble the meatloaf recipe below, wrap the meatloaf well (uncooked), and freeze it.
Thaw the meatloaf a day or two ahead of time, wrapped and in the fridge. The day of cooking/serving, all you’ll need to do is mix the glaze, spread on the meatloaf, and bake.
This meatloaf is wonderful served with easy and delicious 4-Cheese Potato Casserole With Chives and homemade green beans. It is comfort food at its best!
Below I share how I wrap my meatloaf so that it stays fresh and free from freezer burn. The key to good freezing is keeping the surface of the meat tightly covered (Press and Seal sticks well to the meat’s surface) and wrapping tightly with a heavy duty wrap (I use heavy duty aluminum foil or pan liner paper). Finally, an air tight seal in a freezer storage bag will keep the meat perfect for at least 2 months.