I have several in the freezer right now and I like the fact that I can either put it in the crock or choose to cook it in the oven. My experience with putting it into the crock frozen solid has been great. Now that its summer I want to have something ready to eat that does not heat up the kitchen when I walk in the door from a hard day in the garden. This works great. I've not had trouble with extra liquid. There is a bit of juice at the bottom, but only a few tablespoons or so.
I would just advise that it can over cook, so if you are using a small or medium sized crock pot, check it after about 5 hours. I use both low and high settings, sometimes starting out low, then turning it to high if its not cooking fast enough, or vice versa depending on the time I put it in. I do recommend some time at high to kill anything that might have had a chance to multiply as it goes from frozen to thawed to cooking.
That said, I have a few small crocks that only have one setting, which seems kinda high and I use those as well, as I make small meatloaves (about the size of a small canteloupe) for just us three and sometimes two.
I've never thawed the meatloaf to cook in the traditional way, nor tried it from frozen in the traditional way, the crock pot is so much easier and carefree for me. Hope that helps!
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