Is it fine to freeze raw meatloaf?

The Baltimore Sun

Can I prepare meatloaf and freeze it without cooking? It would of course have several eggs as an ingredient. And can bacon be cooked in the microwave, as the Oscar Mayer package says?

Yes, you can freeze meatloaf after preparing and shaping it. You may want to first fit some plastic cling wrap snugly into the loaf pan before putting the meat mixture in. Freeze it for about 30 minutes to an hour, pull the partially frozen loaf out and wrap it in the plastic, then in foil. If you add ketchup for a sauce, do so when you are ready to bake and serve. Use within three months. It's easy to make two: one to freeze and the other to bake right away.

Or for individual meals, form the meatloaf mixture into muffin-sized balls and freeze in a non-stick muffin pan. Once solid, bag them for the freezer; remove only what you need for each meal. Again, use within three months.

As for the bacon: Microwave energy is one source of creating heat in the food being cooked, although it does so differently from the heat generated in the conventional oven or on the stove top. It, however, does not alter the molecular or chemical structure of the food any more than other heat sources, although some critics have always been leery of the microwave's effect.

If the nitrites are a concern for you, switch to brands that do not use nitrites or nitrates. But these, too, use excess salt as well as vegetable extracts that are high in natural nitrites. One fact: Oscar Mayer would not have given microwave directions if there were any hazards in such cooking for fear of incurring crippling lawsuits given our litigious society.

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