*Freezing notes: To freeze, spoon the sauce into a bag or box, or freeze it in portions. Freeze the meatloaf whole, uncooked in the tin. Two nights before you bake it, take the meatloaf out of the freezer and transfer to the fridge to defrost slowly. Or, after baking, slices can be frozen – stack them between baking parchment so you can easily take as many as you want to defrost at a time. Cold, they make a great lunchtime roll-filler with lettuce and a dollop of hummus or tzatziki, or wrap them in foil and warm in a medium oven, until piping hot, for dinners. Just two of you? Divide the mince between 4 mini loaf tins and bake for 25 minutes, to cook, once defrosted.