> wrote in message
...
> On Wed, 31 Jan 2007 13:41:13 -0500, Karen AKA Kajikit
> > wrote:
>
>>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.
>
> Yabbut if you have onions, bell peppers and the like in there then
> the cellular walls of the veggies will break down upon freezing (and
> especially thawing) and it'll taste a lot more shittier than it would
> have if you had frozen it cooked.

Onions and peppers freeze well IMO. I have never had a problem with say a
frozen stir fry mix with onions and peppers in it. I wouldnt freeze a whole
onion and then eat it raw but they are good enough in cooked food.

Tori