Easy Freezer Meal Meat Loaf Recipe
With fall sports season in full swing, our evenings are sometimes always hectic. Back in July when I picked up my 40 pounds of ground beef, one of the recipes I made was a big batch of this freezer meal meat loaf recipe.
It makes dinner time on crazy nights a piece of cake. I just throw the meatloaf in when we walk in the door and by the time we’ve fed Lucy and tackled homework, there’s a piping hot meal waiting with virtually no work on my part.
Doesn’t get much better than that.
This make ahead, easy freezer meals simple meat loaf recipe is spot on! Plus, it hardly takes any time to make. When I make this recipe as a freezer meal, I tend to quadruple the recipe to get the biggest bang out of my time in the kitchen.
Work smarter not harder. That’s my motto these days.
For more of my freezer meal recipes head on over HERE.
~Mavis
Simple Meat Loaf
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1.5 pounds lean ground beef
- 1 cup milk
- 1 tbsp Worcestershire Sauce
- 1 tsp chopped fresh sage leaves (or 1/4 teaspoon dried sage leaves)
- 1 tsp salt
- .5 tsp ground mustard
- .5 tsp pepper
- 2 cloves garlic, chopped (or 1/2 teaspoon garlic powder)
- 1 egg
- .5 cup bread crumbs
- 1 small onion, diced
Instructions
- Combine all ingredients.
- Shape into a large loaf and place in an ungreased 9×5 inch pan. Wrap in saran wrap, then foil, date and then store in the freezer for up to 6 months
- When you are ready to cook, preheat oven to 350°F.
- Bake uncovered at 350º for about an hour or until a meat thermometer reads 160°F
- Let cool to room temperature and serve.
Links to freezer pans I commonly use:
- Aluminum Foil Pan Containers with Lids 8.5″ x 6″ x 3″
- Aluminum Foil Deep Pans 9″ x 13″
- Round 9 Inch Aluminum Foil Pans with lids
Find More of My Freezer Meal Recipes
Ruth says
Can you leave out the breadcrumbs? Or is there a suitable nonwheat alternative?
stephanie says
I use a GF cereal (chex) crushed up.
Patty says
My sister-in-law uses oatmeal!
Diana Jordan says
I have used rice, also fun is to place hard boiled eggs (peeled) down the middle then, have the meat mixture on bottom, eggs , then rest of meat,. Cute when its sliced.
Ruthy says
Does it still work when frozen then with the boiled egg inside
Bonnie says
I made one one time and put in the freezer and it tasted nasty. You can’t freeze uncooked eggs.
Christina says
First, you can freeze uncooked eggs, second she was talking about a boiled egg. So the answer to to question is yes, but the results aren’t that good.
Barb M. says
Oatmeal for me too–have been using it for years. Might as well get a little extra nutrition into them rather than bread or crackers. You don’t even see or taste it in the meatloaf or meatballs including the old fashioned whole grain oatmeal,. But if you’re worried about it being spotted just use quick oats.
Donna says
That’s usually what I use. Learned from mom.
Penelope says
I grind oatmeal into flour and use that, I also add a bit of ground chia seed 1-2 Tblsp.
Leanne says
I use stuffing mix
Trysta says
I have made meat loaf with crushed up pork rinds. If you get the spicy or flavored pork rinds it just adds to the flavors.
Donna says
And those are really tasty in a meatloaf.
Sue says
I have always used minute Tapioca. That’s how my mom made it. No bread or cracker crumbs. Tapioca and eggs keep it together.
Amy says
Have you been able to find minute tapioca in the stores? . I haven’t seen it since before COVID.
Lindsay says
Is the picture from the recipe? I think I may spy chives/green onion, but don’t see it in the list, do you put that in too or did you mean that instead of sage? I must know- this sounds like a great easy dinner and can’t wait to try! Thanks again!
Mavis Butterfield says
I used a fresh onion so I included the green tops. 🙂
Lindsay says
Ohhh DUH lol thanks again 😉
claire bacon says
Is that safe with egg and bread crumb mixed up, what about food poisoning? Could we use rolled oats in place of bread crumbs?
Thank you.
Penelope says
If you freeze it and thaw in the refrigerator before cooking there shouldn’t be any problem.
Lynne G says
So you thaw the meatloaf before cooking?
lilton says
I’ve been making meatloaf for years using quick oats instead of breadcrumbs (I learned this trick from my mom) and the recipe from the lipton onion soup box. Your recipe looks delicious; I’ll have to try it when we get our next part-of-a-cow from my husband’s family!
Stacie says
Do you bake it frozen or do you let it thaw overnight prior to baking?
Mavis Butterfield says
I put it in the refrigerator the night before to thaw.
Kathy says
The step of thawing out overnight was left out of the recipe.
Jessica says
I have an odd question…with all of these freezer meals that you have been doing do you order the containers from Amazon in bulk or do you just pick up locally? Thanks!
Mavis Butterfield says
I pick them up at a warehouse center by the case. You can also find deals at the dollar store as well. 🙂
Paul says
I love the idea of having these readily on hand! It seems to me that a frozen “block of beef” would not thaw out totally in the fridge overnight. Would it still cook thoroughly if it is partially frozen?
Marie says
So is that a regular size bread pan (like 8 x 5) and it’s one recipe per pan?
Mavis Butterfield says
Yep, it’s a regular size loaf pan.
Michelle says
I noticed it said preheat your oven before you wrapped it up…do you cook it before you freeze?
Mavis Butterfield says
I fixed the typo. 🙂
Christine says
Is there something you can use other then breadcrumbs? my husband cant eat yeast.
Thanks :o)
Lisa says
Dried Lipton Onion Soup or oatmeal ( non-preflavored )
Mavis Allan says
Its so good to have something in the freezer, either ready cooked or defrost and cook. I’m retired and sometimes can’t be bothered by evening, so this type of recipe is a godsend. You could also change it around a bit with flavourings and different meats. I have mixed beef and pork or chicken and ham with good results. Thank you.
Me says
You can substitute oats instead of breadcrumbs/cracker crumbs.
Carlee says
Is this recipe for one loaf or the 6 loaves you have pictured?
Mavis says
Just one loaf. I just made a huge batch to use up my bulk beef order.
Marcus Peterson says
loaves in a 13x9x2 pan? that’s a huge ‘loaf’!? the photos look like 9×5 or 8×4 loaves. which is it?
Mavis Butterfield says
9×5 pans work best.
Lisa Joned says
When I make my meatloaf I add chopped canned tomatoes to it….would that affect the recipe and would it freeze well?
Mavis says
I might add a tad less milk to account for the juices in the tomatoes, but I think it will freeze up just fine!
Michelle says
I am looking at doing my first Freezer party and everyone is interested in Meatloaf. I really like your recipe but am really interested in doing a 2lb meatloaf vs. 1.5lb meatloaf. How do I convert this recipe for 2 lbs of meat?
Mavis says
You would just need to increase all the ingredients by 1/4th, since that is the amount you are increasing the meat. Hope that helps, and good luck with your freezer group!!
Michelle says
It does and doesn’t. I can’t add 1/4 of an egg. Would I do 2 eggs at that time for the 2lbs of meat or leave at 1 egg? And then do 3/4 Cup of Bread Crumbs and 1 1/4 cup milk? I really don’t understand the logistics of milk to bread to egg. I have read recipes while doing my research for which recipe to use that people have commented that too much egg or milk makes it too soggy. And I definitely don’t want a soggy meatloaf, especially when I would be responsible for several families eating soggy meatloaf. haha. Thank for such a quick reply, I can’t wait to try your recipe, it sounds super tasty!
Michelle says
Also, when your recipe says Breadcrumbs… is it dry or fresh? I read there was a difference.
Mavis Butterfield says
I typically use day old. You could even use diced toast if you wanted too
Karen says
Crack your eggs in a measuring cup whip with a fork and remove 1/4. To convert your recipe.
Chakoia says
Where do you order the bulk pans and supplies? Please provide website if possible.
Fohara says
Do you think the whole foil pan and meatloaf could be put in a crockpot to cook during the day? I have seen recipes where they make meatloaf in crockpot using foil so I would think that would work????
Mavis says
Never tried it but I don’t see why not! I’m not sure on cook times, so I’d watch it carefully. Let us know how it goes!
Patti. says
OMG. Best meatloaf I have ever made and I cooked it in the pan on the grill. It came out perfectly.
Thank you so much
Jen says
How long did it take to cook on the grill? Did you just leave it in the foil pan?
mamamcgeegee says
I hope I didnt just miss it, but how long can you freeze these premaid meatloves before you should eat them? 6 months? Longer? Also, I always like to put a ketchup/brown sugar/vinegar sauce on top of my meatloaf–could I add something like that before freezing, or should I wait until right before it goes in the oven?
Mavis Butterfield says
I usually say about 6 months. Yes, add the sauce. It will be great.
Crystal Turner says
Would this work with ground turkey or maybe ground chicken? Thanks!
Mavis Butterfield says
Yes, I think it would be great!!
Toots says
You might want to change the ingredient list to state scallions or 1 spring onion…1 small onion to me means a yellow onion or something and that would be a different taste than scallions.
Charlotte says
I would like to try this using mini loaf pans. How long would I want to bake them and what temperature. Thanks!
Mavis Butterfield says
I would bake them at 350 degrees. Since I don’t know the exact size of your pans I would suggest cooking for 30 minutes and then check for doneness.
Trina says
So the picture shows eggs… But eggs are not an ingredient?
Leo says
Can you cook it right out of freezer?
Mavis Butterfield says
Yes. It just takes a little longer to cook.
Carita says
I use leftover cold mashed potatoes instead of bread crumbs. Works for GF.
Karis says
oh Mavis…ur a miracle worker hun…i wud have pulled my hair out by the 2nd comment…I’m sorry but come on!!…For real…ugh!!!…yes Trina egg is in the ingredients right below the 2 garlic cloves or garlic powder…plz reread it u’ll see it there…ur idea of freezing the meatloaf is awesome…told my daughter we r going to start doing that…several years ago my step mom made meatloaf balls…she put all ingredients in it plus shredded cheddar cheese n formed them to look like large eggs…n I have 3 grandbabies n so we make smaller ones for them n it’s a hit with everyone!!!
Tania says
I made this tonight. Directions should have said to thaw before cooking. At one and half hours still at 109 degrees.
Kathryn says
This looks so good and easy i will have to make this, thank you for the recipe! I did want to ask do i use 1 egg or 5 that’s shown in the picture?
Mavis Butterfield says
The recipe calls for 1 egg per meatloaf. We did this as a bulk meal {many meatloaves} and that is why you see more than one egg in the picture.
Paige says
Hello, are you able to cook this frozen instead of thawing if you don’t have time?
Molly says
9 months later I found my frozen uncooked meatloaf -well (double)wrapped. Freezer is at least 0 degrees-is it ok if thawed in refrigerator overnight and cooked?
Kristal says
Yes.
Cjegurl24 says
Can this be modified to cook in an instant pot? I’m a newbie to this instant pot thing and am loving the idea freezer meal prep days! Thanks!
Shareen says
I made meatloaf tonight in the ip. Used a foil sling rather than foil pan but will try that next time. Had two lbs meat, High pressure for 50 min then npr for I think 15 it was. Ended up tossing it under broiler with bbq sauce on top as there was no crispy parts. Was delish!
amy says
what is the equivalent measurement using ground sage instead of the leaves?
Lynne says
I often make meatloaf in the crockpot but without the foil; that way it gets a little crispier. Just make sure you grease the crockpot well first. I also use less liquid. I think every crockpot recipe I have is high for 4 hours or low for 8!
Serena says
Can I leave or or substitute the milk? I’m lactose intolerant. I can use lactose “free” milk if I have to, just don’t usually buy any.
Thanks
Stan says
I sub almond milk in any recipe with no problems.
Cynthia says
Use beef broth. Makes it taste a lot better than milk.
lala says
how long can it be frozen for?
Mavis Butterfield says
6 months.
Beth says
I love this recipe. I make a triple batch and make meatloaf, Salisbury steak patties and meatloaf. I add mild Italian sausage and use panko
Jenna says
Isn’t this Betty Crocker’s recipe?
I just made meatloaf yesterday and it’s the same as the Betty crocker recipe! I haven’t had a bad recipe out of that cookbook.
Jennifer says
I was looking at the ingredients for the bread crumbs, do you use .5 cups or is that a typo? Also is there a typo for the ground mustard and pepper amounts?
thanks,
Jen
Mavis Butterfield says
It looks like in the recipe .5 = 1/2.
JESSICA MYERS says
Why do you let it cool to room temp before serving? Wouldn’t it be delicious served hot? 🙂
Angela says
I love to make a topping with ketchup brown sugar and worchirshire sauce can I add this to the top before freezing or make it up and place in a different container and freeze? I like to gift food and this would be a nice home cooked meal.
Bill says
Can I make a meatloaf out of previously frozen ground beef and refrefrez it after making it
Sarah says
Do you use fresh beef and mix it all together? We purchase frozen ground beef, would it be ok to thaw that then mix it all together then refresh it?
Cathy D says
I add an envelope of lipton onion soup to mine but basically the same
Claire says
This is our go to meatloaf recipe.