Hi Maggie,
I have done both, but more typically I thaw the frozen meatloaf in the refrigerator overnight, and cook it the next day. If you don’t remember to thaw it, you can certainly cook it frozen, but it will take longer, potentially up to 50% longer. Either way, and especially if you cook it frozen, you want to use a meat thermometer to make sure the internal temperature gets hot enough so the meat cooks thoroughly.
]]>I hope you like it Monica.
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