How to Meal Prep Meatloaf
Meatloaf is one of my family’s favorite meals. It’s hearty, comforting, and easy to meal prep. Whether you’re cooking for a crowd or just yourself, prepping and freezing meatloaf makes dinnertime a breeze.
I’ll share my go-to recipe, but this method works with any recipe you love — even grandma’s famous meatloaf can be meal prepped.
What You’ll Need
Before diving in, gather a few essential supplies:
- Foil or metal loaf pans: I prefer foil for easy cleanup, but reusable metal pans work great too. Just avoid glass, as it can crack with sudden temperature changes.
- Vacuum sealer and bags: While zipper freezer bags work in a pinch, a vacuum sealer helps prevent freezer burn and keeps your meatloaf tasting fresh.
My Favorite Meatloaf Recipe
- 3 lbs ground beef
- 3 eggs
- 4 pieces of bread (I save the crust ends no one eats, but any bread — even stale — works)
- Milk (enough to soak the bread)
- Seasonings to taste: Worcestershire sauce, salt, pepper, onion powder, garlic powder (or whatever you love)
Mixing It Up
1. Soak the bread: Add enough milk to make the bread mushy and easy to break apart.
2. Combine the ingredients: Mix in the eggs and seasonings until well combined. Then, add the ground beef and mix everything thoroughly. I wear gloves and use my hands to make sure the mixture comes together perfectly.
This makes enough for two standard-sized meatloaves for my family, but you can shape it into one larger loaf or multiple smaller ones, depending on your needs.
Cooking Right Away
If you want to enjoy your meatloaf immediately:
1. Form the loaf: Press the meat mixture into your pan, ensuring no air gaps.
2. Top and bake: Cover the top with ketchup (if you like) and bake at 350°F for about an hour.
Freezing for Later
To meal prep for future meals:
- Shape and freeze: Form the meat mixture into a loaf in a foil or metal pan. Freeze overnight until solid.
- Vacuum seal: Once frozen, transfer the loaf to a vacuum sealer bag, remove all the air, and seal it up. You can label the bag, but honestly, I always recognize my meatloaf!
Cooking from Frozen
When you’re ready to cook:
- Crockpot method: Place the frozen meatloaf (still in the pan) in a slow cooker large enough to hold the loaf pan on low for 6–8 hours.
- Defrost and bake: Let the loaf defrost in the fridge during the day, then bake at 350°F for an hour, just like a fresh one.
This is perfect if you are cooking for a family of 1 or 2 because you can freeze quite a few mini pans of meatloaf from this recipe. Just take out one mini pan and cook with a potato. You will need to cook it for less time though since the pan is smaller. I always make a mini-meatloaf to give to my mother-in-law when
Pro Tip: Hold the ketchup
Do not put the ketchup on the meatloaf before you freeze it. The acid from the ketchup will eat through the foil and you will lose your meatloaf.
With this meal prep method, you’ll always have a delicious, homemade meatloaf ready to go — perfect for busy days or when you just want a comforting classic without the hassle. Enjoy!
If you loved prepping meatloaf, you’ll want to check out my Spicy Bloody Mary Chili recipe! It’s packed with bold flavors and just as perfect for meal prep. Make a big batch, freeze portions, and enjoy a hearty, no-fuss meal whenever you need it. Don’t miss out on this delicious, freezer-friendly favorite!
