This juicy meatloaf recipe is tender, moist, and flavorful, with a soft yet firm texture that slices easily. The savory meat flavor balanced with herbs and vegetables, and topped with a tangy glaze. It’s a great make-ahead recipe that freeze well
Here are the guidelines how to freeze, store, and reheat cooked meatloaf.
To Freeze: Let the cooked meatloaf cool completely to room temperature. Wrap it tightly with plastic wrap, followed by a layer of aluminum foil or place it in an airtight freezer-safe container to prevent freezer burn.
Storage Time: Properly wrapped meatloaf can be stored in the freezer for up to 3-4 months.
To Reheat from Frozen: Thaw it first. Recommended is to thaw in the refrigerator overnight
To reheat: Place the thawed meatloaf in a baking dish, cover loosely with foil, and reheat in a preheated 350°F (175°C) oven until warmed through (about 20-30 minutes, depending on the size).
Alternatively, you can also reheat individual portions of frozen meatloaf in the microwave or air fryer for faster results.
To reheat in a griddle pan or frying pan. Drizzle with cooking oil, pan-fry for 3 to 5 minutes each side (depends how thick the slices).
What kind of baking pans to use to cook meatloaf?
Loaf pan – you can use a regular loaf pan lined with parchment paper if you want your meatloaf to soak and absorb all the juice.
Meatloaf pan– use this for a clean and perfectly shape meatloaf. It has elevated insert that will allow the juice and the fat to drain away. You can easily lift the meatloaf from the pan to cool completely.
Baking sheet– lined with aluminum foil or (good quality) parchment paper. Mould the meatloaf mixture by hand or mould it in a loaf pan lined with parchment paper. Place the lined baking sheet on top of the loaf pan and flip it over, then remove the parchment paper on the meatloaf.
You may also like to try my Air Fryer Meatloaf.
Made of ground beef and ham, vegetables, seasonings and binder, then topped with a sweet and tangy ketchup glaze.
Watch How to Make It
Equipment
- loaf pan or meatloaf pan
- food processor
Ingredients
- 500 g lean ground pork
- 1 cup bread cut into small pieces
- ¼ cup sour cream
- ½ cup green bell pepper or 1 medium size, finely chopped
- ½ cup red bell pepper or 1 medium size, finely chopped
- ⅓ cup celery or 1 stalk, finely chopped
- ⅓ cup carrot or 1 medium size, finely chopped
- ⅓ cup onion or 1 medium size, finely chopped
- 2 cloves garlic minced
- 2 tbsp sweet pickle relish
- 2 tbsp ketchup
- 1 tbsp soy sauce to 2 tbsp( low sodium)
- 1 tsp Worcestershire sauce
- ¼ cup grated parmesan cheese
- 1 tsp dried parsley
- ½ tsp ground black pepper
- 1 tsp salt if using low sodium soy sauce
- 1 tbsp sugar
- 2 eggs
- bouillon cube optional
Meatloaf Sauce
- ¼ cup tomato ketchup
- ¼ cup banana ketchup
- 1 tsp Worcestershire sauce
- 2 tsp honey
Instructions
- In a pan with canola oil, saute onion until translucent. Add garlic, cook until fragrant. Set aside.
- Line a loaf pan with parchment paper. Skip this if using a meatloaf pan
- Finely chop the vegetables in the food processor.
- In a medium-size bowl with the ground pork, add sauteed onion and garlic, finely chopped vegetables, and the rest of the ingredients, except for the meatloaf sauce ingredients. Mix until well combined.
- Cover and let it rest for at least half an hour or overnight in the fridge.
- Transfer in a loaf pan and bake in a preheated oven at 350 F for an hour. Let it rest for 30 minutes. Spread the meatloaf sauce on top and serve.
