1 year, 8 months ago
What's the best way to cook meatloaf?
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M$1 Answer
Meatloaf recipes vary significantly, but I am of the belief that there is only one way to properly cook one and it does not involve putting the loaf pan into the oven.
You will need:
Loaf Pan (unless you are a skilled sculptor)
Wax Paper (enough to line the loaf pan)
Instant Read Meat Thermometer
And a 2 piece broiler pan (similar to this one http://tiny.cc/dewru) or a baking sheet with a cooling rack large enough for your meatloaf
Once you have combined your ingredients and mixed, then take a sheet of wax or parchment paper and line your loaf pan with it. Put your meat mixture into the pan, and press it firmly into the pan and level. Once you have formed your loaf, turn it over onto the broiler pan and then cook in a 325 degree oven until the internal temperature reaches 155-160 for beef and pork or 175 for poultry. Should take between 45-60 minutes depending on the size of the meatloaf.
If you are going to apply a crust or other treatment to the top (i.e. ketchup or tomatoes), this should be done approximately 10 minutes before you will remove the meatloaf from the oven.
The idea here is that the meatloaf is suspended above the grease that will seep out of it and prevent it from being reabsorbed into the meat as it would be if you prepared it in a loaf pan. Just think about it, as you cook the meatloaf all the fat of the meat will dissolve and seep out into the pan and you will essentially be frying the meatloaf in its own juices. The juice will overcook and then be reabsorbed into the meatloaf giving it a nasty greasy feel and flavor. Makes my stomach turn just thinking about it.
You will need:
Loaf Pan (unless you are a skilled sculptor)
Wax Paper (enough to line the loaf pan)
Instant Read Meat Thermometer
And a 2 piece broiler pan (similar to this one http://tiny.cc/dewru) or a baking sheet with a cooling rack large enough for your meatloaf
Once you have combined your ingredients and mixed, then take a sheet of wax or parchment paper and line your loaf pan with it. Put your meat mixture into the pan, and press it firmly into the pan and level. Once you have formed your loaf, turn it over onto the broiler pan and then cook in a 325 degree oven until the internal temperature reaches 155-160 for beef and pork or 175 for poultry. Should take between 45-60 minutes depending on the size of the meatloaf.
If you are going to apply a crust or other treatment to the top (i.e. ketchup or tomatoes), this should be done approximately 10 minutes before you will remove the meatloaf from the oven.
The idea here is that the meatloaf is suspended above the grease that will seep out of it and prevent it from being reabsorbed into the meat as it would be if you prepared it in a loaf pan. Just think about it, as you cook the meatloaf all the fat of the meat will dissolve and seep out into the pan and you will essentially be frying the meatloaf in its own juices. The juice will overcook and then be reabsorbed into the meatloaf giving it a nasty greasy feel and flavor. Makes my stomach turn just thinking about it.
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
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