I had the chance on doing this and also adding venison to the recipe, which came out bodacious by the way, my question is, what is the best way to thaw and re-heat. I had made close to 10 lbs of meat loaf and it was smoked as 3 loafs. One was consumed as dinner, and the other two after the FTC was placed in the freezer for future use.
What would be the best way to do this? Should I place the frozen meatloaf in the smoker and do a slow re-heat and re-smoke, or just do a slow re-heat and serve, or just stick it in the conventional oven?
Pheasant Hollow Farm