On 31 Jan 2007 08:26:54 -0800, "Sheldon" > wrote:

>On Jan 31, 10:51?am, "tomkanpa" > wrote:
>> How do I adjust the baking time and temperature for cooking frozen
>> meatloafs? They're all made and frozen raw.
>
>You froze *raw* meat loafS... M O R O O N!
>
>You're supposed to freeze cooked meat loaf, same as you freeze cooked
>meatballs. Depending on ingredients you may need to shit can it, may
>not be safe.

Don't be silly Sheldon. Of course you can freeze raw meatloaf. I used
to do it all the time - I'd make up about six pounds of rissoles and
I'd get tired of shaping them so I'd make the last third into a couple
of meatloaves to get the job over and done with.
Just put some liquid (stock, water, extra water in your tomato
sauce...) into the pan when you cook it so the steam can help it thaw
out (and to keep it from drying out during the longer cooking time)
and then cook it at a lower temperature for about an hour, then turn
the oven up to normal to finish the job.