Cooking Instuctions
Defrost for better results (Optional for Faster Cooking)
Refrigerator (Recommended): Place the frozen meatloaf (in the foil tray) in the fridge for 12–24 hours to defrost safely.
Cold Water Method: Submerge the foil-wrapped meatloaf in a sealed bag in cold water, changing the water every 30 minutes. It should defrost in 1–2 hours.
Skip Defrosting: You can cook it directly from frozen; adjust the cooking time accordingly.
Prepare the Meatloaf:
Remove the plastic lid and discard.
Un pack the vacuum sealed meat loaf discard the vacuum packaging.
Place it in the foil tray.
Cover the top lightly with foil to prevent over-browning during the initial stage.
Cooking in an Air Fryer
Preheat the Air Fryer: Set it to 180°C (350°F). If the meatloaf is frozen, start at 140°C (284°F) for a slower thaw, then raise the temperature.
Cooking Process:
From Frozen: Cook for 45–60 minutes.
If Defrosted: Cook for 25–30 minutes.
After the first half of the time, remove the foil cover and check doneness.
Check for Doneness: Use a meat thermometer to ensure the center reaches 75°C (165°F).
Rest and Serve: Remove meatloaf from tray let it rest for 5 minutes and carve into thick slices.
Cooking in an Oven
Preheat the Oven: Set it to 180°C (350°F).
Cooking Process:
From Frozen: Bake for 60–75 minutes.
If Defrosted: Bake for 35–40 minutes.
Remove the foil cover during the last 15 minutes for a nicely browned top.
Check for Doneness: Verify the internal temperature is 75°C (165°F) with a meat thermometer.
Rest and Serve: Remove meatloaf from tray let it rest for 5 minutes and carve into thick slices
Tips:
- If you like a glaze, brush the meatloaf with a mixture of ketchup, BBQ sauce, or your favorite glaze during the last 5–10 minutes of cooking
- Avoid using the microwave for defrosting, as it can cook the edges unevenly.
- Adjust times slightly based on your specific appliance, as cooking performance can vary.
