Q: I would like to make mini meatloaves — single serving size — that I can freeze. My question: Is it best to freeze raw or cooked (fully or partially)? The recipe would use a beef, beef and pork mixture, or other mixtures — just no turkey.
Sent by Arlene
Editor: I think it's best to freeze fully cooked meatloaves, but I've never frozen raw meatloaf mixture before! Readers, how do you freeze meatloaf?