Hi Jamie! I do the meatball and meatloaf thing both ways. Usually I make a big batch of meatballs, bake them on a broiler pan (to let grease escape), then package and freeze. I use them later in spaghetti sauce or in a brown gravy/mushroom soup sauce and serve over mashed potatoes or rice. What's leftover I mix with a little sour cream and serve over noodles for stroganoff. Since there is just hubby and me, a batch of meatloaf is just way too much. I usually mix a recipe of 1 1/2# hamb, 3/4 - 1 cup oatmeal, 1/2 tsp salt, onion to taste, 1 egg, and an 8 ounce can tomato sauce. I divide in half, bake one now and put the rest in a 2 cup square corningware casserole which goes in the freezer. When I want to use it I just thaw and bake as usual. Really good. Hope this helps.