• Lightly grease a 9 x 5 foil loaf pan. Lay bread flat in bottom of pan.
• In a large bowl, combine beef, egg, 1/2 cup barbecue sauce, bread crumbs, minced onion, worcestershire sauce, salt, pepper and thyme. Mix just until blended.
• Transfer meat mixture to foil pan and shape into a loaf. Cover top with foil, then wrap entire loaf in plastic to seal out air. Freeze for up to 3 months.

To Cook Right Away

• Preheat the oven to 350°F/180°C.
• Place loaf pan on baking sheet to catch any juices that bubble over. Bake covered for 1 hour, raise oven temperature to 400°F/200°C and continue to bake for an additional 10 minutes. Meatloaf is done when internal temperature reaches 160°F/70°C on meat thermometer. Remove pan from the oven and allow to cool 10 minutes before slicing.

To Cook After Freezing - Recommended to Thaw Before Baking

• Thaw frozen meatloaf in refrigerator overnight. Remove plastic before cooking.
• Preheat the oven to 350°F/180°C.
• Bake covered for 1 hour, then raise oven temperature to 400°F and bake an additional 10 minutes. Meatloaf is done when internal temperature reaches 160°F/70°C. You may want to set the loaf pan on a cookie sheet to catch any juices bubbling over. Allow to cool for 10 minutes before slicing.