Although frozen meatloaf is widely available in supermarkets, making and freezing it yourself allows you to avoid preservatives and control the meatloaf's fat and salt content. Line your loaf pans with plastic wrap before you press the meat into them. Lift the plastic to remove the meatloaf before you freeze it. You can cook the meatloaf frozen or thawed. Either way, heat it to 160 degrees Fahrenheit before you serve it.
Preheat the oven to 350 degrees.
Remove the wrapping from the frozen meatloaf.
Place the meatloaf in the pan it was cooked in if you prefer meatloaf with soft sides. Use a baking pan for meatloaf with a crustier exterior.
Bake the meatloaf for 1 1/2 hours or until a meat thermometer inserted into the center registers 160 F.
Remove the meatloaf from the freezer. Place it in the refrigerator, on a dish, and thaw it for 24 hours. Alternatively, seal the meatloaf in a freezer bag. Submerge the bag in cold water. Refresh the cold water every half hour until the meat thaws.
Preheat the oven to 350 F.
Remove the meatloaf from the refrigerator or water and unwrap it.
Place the meat in a loaf pan or baking pan.
Bake the meatloaf for 60 minutes or until a meat thermometer registers 160 F.