Meatloaf, in a bread pan or not? Which is better?

Question

I grew up eating meatloaf that was cooked in a lasagna style dish with the loaf sitting right in the middle (no crusty edges) but I have heard that it is better when cooked in a bread pan so that it is like a loaf of bread (with crusty edges). Any other non crusty edge meatloaf eaters out there? Are we seprerate but equal? Should we have different schools?

Answer 1

try mini meat loafs... lots of crusty edges and just the perfect size for individual meals.. freeze for later.

Answer 2

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Answer 3

To accomodate my guys at home I make a 4-6 pound meatloaf which is much too large for any bread pan. I use the same style dish as you did and have never had a problem with it standing up or anything. I have also found in the past that using the bread pan often makes for a dry meatloaf which accounts for the crustiness. I have never had a dry meatloaf.

Answer 4

I was always taught the way you learned: in a lasagna-type pan with the loaf in the middle. I heard somewhere that it's better to cook it that way. It allows the fats to escape the meat. I have used the loaf pan to shape the meatloaf, though. That way it has the right shape, then I turn it over and place it in the larger pan to cook (I also usually put some onions, potatoes, and carrots in the pan to cook as well. I don't prefer the crusty edges on my meatloaf, either.

Answer 5

The best meatloaf is always the one that your mother made. That being said, my favorite way is to actually use the loaf pan to shape to loaf, but not to cook it in.

Line a loaf pan with plastic wrap so that it hangs over the edges. Add your meatloaf mix and compact it in the pan. Place a standard cooling rack on top of a half-sheet pan, then turn the loaf pan upside down on top of that. Remove the pan and the plastic wrap then bake the meatloaf until the internal temperature registers at 160 degrees. This method produces a loaf with lots of crispy crust as well not keeping the meatloaf swimming in it's own fat.

Answer 6

Eh, I like the crusty stuff. :D I grew up eating meatloaf that was cooked right in the center in my great grandmother's antique cast iron pan, so pretty much the whole thing was crusty, but there were no sharp corners. I don't have one of these (my mom got the pan when Granny died, dang it!) so I make mine in a loaf pan. I prefer the crusty loaf though.

Someone earlier mentioned it sitting in its own grease. Unfortunately, this is true. :( However, if you put a few slices of bread in the bottom of your loaf pan, it'll absorb most of the grease when you bake the loaf!

Answer 7

I use a dish or a cake pan depending on how big a meatloaf I am making. I just shape it in to a loaf in the center of the pan and cover it with a mixture of brown sugar and ketchup. When I was a kid mom would put slices of cheese on top to melt at the end of baking. It was good for a change

Answer 8

I use the loaf pan to form my meat loaf, then I flip the loaf out of the loaf pan on to a cookie sheet. I let that cook for about 15 mins on 375 while that is cooking I make a sauce to put over it. With brown sugar, red wine vinegar, ketsup salt, and pepper. I apply that evenly over the loaf and then I cook it for an addtional 45 minutes. It gives you the crust on the outside, and if you remember to let it rest for at least 10 minutes you get a juicy tender meat loaf. I believe it is better NOT cooked in the loaf pan, you get a crust on the tip and only on the top also it just cooks in its own fat, which deffinatly isn't good eats. Most people I know do cook it in the way that you are talking about (in the bread pan/loaf pan) but to me its just not good.

Answer 9

I like to cook my meat loaf on a rack in a pan. Keeps the bottom from getting soggy and then doesn't cook in all that grease. You can make a gravey out of the drippings in the pan. I usually shape mine in a round mound...little higher in the middle. If you dont want it with a crusty outside, simply cover with tinfoil while baking and uncover for last 15 minutes.

Answer 10

try using a muffin tin to make individual meatloafs... they stay nice a moist... no crusties, and my kids like having there own little meat muffin. I have never likes just having the loaf sitting right in the middle... it seems to dry out, but then again, I have never gotten crusty edges in a loaf pan... always nice and juicy and soft.... I do like a crusty TOP thought... yummmmy !

Answer 11

You can make it in a loaf pan or a jello ring or any type pan you wish. I like the jello ring since you can slice it and leave it in ring form. Then whatever is left over can be used for sandwiches and the slices aren't too big. Try different ways until you are happy with what you get.