Meatloaf

Of all the things I hate, defrosting meat, and then having to work with it is right up there on the list.  It never defrosts fully and it always makes my hands icy cold and miserable.  Does anyone else have this problem?  In conclusion, if I can work with "fresh" meat, then I will.  So I bought a pound of beef yesterday and thought I'd make meatloaf with it, but I didn't actually want to eat the meatloaf yesterday, so I was faced with a dilemma: do I stick it in the freezer where it will wait a few months to be defrosted?  or do I make it into a meatloaf and freeze it?  The decision was easy as pie, of course.  Here's what I do:

Make the meatloaf as directed.  Then put it in an aluminum pan and poke holes in it.  The holes help it to defrost more thoroughly after you take it out of the freezer.

Then I wrap it up real good, basically with two wrappings.

Then when you want to eat it, put it in the fridge the day before so it defrosts on it's own.  Sometimes I put it in the fridge the day of which means it is always a little frozen and takes longer to cook.  This way you always have a homemade meal ready too.  Yum!