Prepare a gallon freezer bag, labeling according to your preferred method.
Add all ingredients to a large mixing bowl and mix together.
Shape meatloaf and cover with aluminum foil, then wrap meatloaf again, this time in plastic wrap.
Place wrapped meatloaf into labeled gallon freezer bag.
Seal bag, removing as much air as possible and freeze for up to three months.
Slow Cooker Directions
Thaw freezer bag in fridge 12-24 hours before cooking.
Remove plastic wrap from meatloaf, leaving the aluminum wrap on.
Place aluminum wrapped meatloaf into slow cooker.
Cook on low 5-6 hours.
Remove meatloaf from slow cooker and remove aluminum foil. Place unwrapped meatloaf back into slow cooker, top meatloaf with glaze, and cook on low an additional 30 minutes.
Serve and enjoy!
Instant Pot Directions
Thaw freezer bag in fridge 12-24 hours before cooking.
Place trivot in base of instant pot, and unwrap meatloaf entirely. Remove both plastic wrap and aluminum foil.
Place meatloaf uplon trivot in instant pot, add 1/2 cup water to base of instant pot.
Set to High Pressure for 25 minutes, then allow a 10-minute natural release followed by a quick release.
Carefully remove the meatloaf from the Instant Pot using the trivet handles. Spread your glaze over the top. Optional. Broil in the oven for a few minutes until the glaze is bubbly and slightly caramelized.
Dietary Adjustments
Make it Gluten-Free:
Use gluten-free breadcrumbs or gluten-free crushed chips.