Freezing meatloaf

I've tried every method out there - cooking first and freezing, freezing uncooked in the pan and wrapping the "brick" up for freezer storage - but the following method is by far THE BEST all around method.

Stock up the next time those ground meats go on sale. Assemble your favorite meatloaf recipe, and after it's all mixed up and ready to put into the pan - put it in a gallon ziplock bag instead. Flatten it out completely in the bag, which easily pushes most of the air out - and seal. Freeze ready-to-go meatloaf this way, and you can stack them on top of one another, saving oodles of freezer space. This method also cuts down greatly on the time it takes to thaw the meatloaf, because it's such a thin, flat package.

When the package thaws, you have the option of adding more ingredients to it, or just dump it into a meatloaf pan and bake as usual.