Freezing Raw Meatloaf

motoeric · 10-18-2013, 12:21 AM

This really isn't applicable to me until the Spring when the comp season starts again, but how long can you freeze a prepared but raw meatloaf?

Would 2 or 3 weeks be cool?

I'm thinking that it would make life easier to have as much prepared as possible ahead of time for team meals and snacks. If I can make 10 or so mini-loafs and then just defrost them and put them on the smoker, that would help.

Thanks,

Eric

caseydog · 10-18-2013, 12:35 AM

Depends on how you freeze them, IMO.

If you vacuum seal the with something like a Foodsaver, you would probably be fine.

Air is the enemy when freezing food. You have to suck all the air out of any food that contains water, which is is almost all food, before you freeze it. Otherwise, it will freezer burn.

If you vacuum seal the meat loafs, you should be fine for months, so a few weeks is nothing.

CD

Crash · 10-18-2013, 12:39 AM

I agree with CD. I think I would go with disposable mini loaf pans, throw a few in a foodsaver and suck n' seal. You won't have any issues.

buccaneer · 10-18-2013, 01:44 AM

Me three^

legendaryhog · 10-18-2013, 09:58 AM

I do this all the time with meatballs, usually when I have some odd pieces left over from whatever I'm trimming (deer, pork, beef, all mixed up, etc.). I make a huge batch of meatballs put them on a cookie sheet lined with wax paper (not touching) and stick them in the freezer. Once they are frozen (so they won't stick together then) I throw them into ziplocks and try to push most of the air out (I have a vacuum sealer, but I don't bother for these). They last forever. Months. Even if you get some ice forming on them, it easily comes off and I have never had them freezer burn.

If you are looking for a quick hearty meal they fry up in no time. I just pull out whatever I want and put them in a cast iron skillet with a little oil. Don't even thaw them. Works great. You could easily do the same with mini meatloaf, but you would probably have to thaw before you cook as they would probably be too thick to throw on frozen.

thirtydaZe · 10-18-2013, 11:21 AM

i had one vac sealed, we ate it last sunday (10-13). it had a seal date written on it of 8-11-13, all was good.

Jason TQ · 10-18-2013, 11:57 AM

I try to not let frozen meat go longer than 6 months, but technically frozen food is safe indefinitely. Just the longer you let it go the more the quality deteriorates.

10-18-2013, 12:21 AM	#1
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny	Freezing Raw Meatloaf This really isn't applicable to me until the Spring when the comp season starts again, but how long can you freeze a prepared but raw meatloaf? Would 2 or 3 weeks be cool? I'm thinking that it would make life easier to have as much prepared as possible ahead of time for team meals and snacks. If I can make 10 or so mini-loafs and then just defrost them and put them on the smoker, that would help. Thanks, Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

10-18-2013, 12:39 AM	#3
Crash is One Chatty Farker Join Date: 10-29-08 Location: Kailua, HI (Oahu)	I agree with CD. I think I would go with disposable mini loaf pans, throw a few in a foodsaver and suck n' seal. You won't have any issues. __________________ Crash - HIBarbeque.com

10-18-2013, 01:44 AM	#4
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Me three^ __________________ Hold my dang beer...

10-18-2013, 09:58 AM	#5
legendaryhog is One Chatty Farker Join Date: 03-08-13 Location: LawrenceFarkingKansas	I do this all the time with meatballs, usually when I have some odd pieces left over from whatever I'm trimming (deer, pork, beef, all mixed up, etc.). I make a huge batch of meatballs put them on a cookie sheet lined with wax paper (not touching) and stick them in the freezer. Once they are frozen (so they won't stick together then) I throw them into ziplocks and try to push most of the air out (I have a vacuum sealer, but I don't bother for these). They last forever. Months. Even if you get some ice forming on them, it easily comes off and I have never had them freezer burn. If you are looking for a quick hearty meal they fry up in no time. I just pull out whatever I want and put them in a cast iron skillet with a little oil. Don't even thaw them. Works great. You could easily do the same with mini meatloaf, but you would probably have to thaw before you cook as they would probably be too thick to throw on frozen. __________________ -jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be.

10-18-2013, 11:21 AM	#6
thirtydaZe Full Fledged Farker Join Date: 10-20-11 Location: Omaha	i had one vac sealed, we ate it last sunday (10-13). it had a seal date written on it of 8-11-13, all was good. __________________ Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe

10-18-2013, 12:35 AM	#2
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	Depends on how you freeze them, IMO. If you vacuum seal the with something like a Foodsaver, you would probably be fine. Air is the enemy when freezing food. You have to suck all the air out of any food that contains water, which is is almost all food, before you freeze it. Otherwise, it will freezer burn. If you vacuum seal the meat loafs, you should be fine for months, so a few weeks is nothing. CD

10-18-2013, 11:57 AM	#7
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	I try to not let frozen meat go longer than 6 months, but technically frozen food is safe indefinitely. Just the longer you let it go the more the quality deteriorates. __________________ -Jason I didn't choose D-Canoe life..........