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By Christi from Paducah, KY
I've been cooking my meatloaf in the larger muffin size pans now for about 3-4 years. It's so much easier. After they're cooled, I pop them in a big ziploc or freezer container and in the freezer they go, until I'm ready for some of them. I usually make several pans of them, so I have plenty for lots of meals. Just bring out how many I need for a quick meal, a few minutes in the microwave and they're ready! There's nothing faster than that!
By Hazel Rabenaldt
By M. Day, Ohio
When you make your "world famous meatloaf" try baking it in a muffin pan. Everyone gets their own "personal" size meat loaf, and it knocks off more than half of the cooking time! And as a bonus, leftovers (if there are any!) can be frozen individually.
By Gladys from Colorado Springs, CO
The best meatloaf is wrapped in bacon! This bacon wrapped mini meatloaf recipe is delicious and is the perfect dish to take to any party.
The addition of zucchini and oatmeal to these individual serving meatloaves make them a nutritional and tasty meal. Take a couple to work for lunch. This is a page about loaded mini meatloaves.
These cute individual "cupcake" meatloaves are fun to eat, with their mashed potato frosting and catsup cherry. This is a page about meatloaf "cupcakes".
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
Mix up your favorite meat loaf recipe. Instead of baking as a loaf, fill muffin cups 3/4 with the mixture and bake at 350 degrees for about 15 minutes.
Yes, by cooking them this way, you can freeze them in ziplocs and take out ever how many you need to heat up for your last meal, not having to re-heat up the whole thing like you would have if it was in loaf form. (05/20/2005)