Emilie Meyer
Meatloaf is a classic dish that can be cooked in a variety of ways. While some recipes call for baking it in a loaf pan, others suggest using a sheet pan or baking sheet for a crisp exterior and crunchier crust. Cooking meatloaf in a loaf pan can result in a moister texture as the juices and fat are corralled, while a sheet pan exposes more surface area to the oven's direct heat. For those who don't want to use a loaf pan, the meatloaf can be formed in a pan and then turned out onto a rimmed cookie sheet for baking. This method helps the center cook better and prevents the glaze from running off. Ultimately, the choice between a loaf pan and a sheet pan depends on personal preference and the desired texture and appearance of the meatloaf.
| Characteristics | Values |
|---|---|
| Meatloaf pan | Causes meatloaf to be greasy |
| Stews the meatloaf rather than baking it | |
| Results in a steamed texture | |
| Loaf shape | |
| Baking sheet/sheet pan | Allows liquid to drip out |
| Creates a crunchier crust | |
| Results in a browned exterior | |
| Rimmed cookie sheet | |
| Grated sheet | |
| Flat meatloaf |
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What You'll Learn
Meatloaf in a loaf pan vs. a sheet pan
Meatloaf is a classic comfort food that can be cooked in a loaf pan or a sheet pan. Both options have their advantages, and the choice between the two ultimately depends on personal preference and taste.
Cooking a meatloaf in a loaf pan will result in a moister, more steamed texture as the juices and fat are corralled. This can be reminiscent of a school cafeteria meatloaf, which some may not enjoy. However, it will look more like a traditional meatloaf when cooked this way. To avoid the meatloaf becoming too greasy, slices of bread can be placed underneath to absorb excess fat.
On the other hand, a sheet pan exposes more of the meatloaf's surface area to the oven's direct heat, creating a crunchier and nicely browned crust. This method is recommended by America's Test Kitchen as it allows the liquid to drip away, resulting in a crisp exterior. A sheet pan meatloaf will be flatter than one cooked in a loaf pan. To prevent a greasy mess, it is suggested to use a grated sheet with a pan on the bottom shelf to collect the drippings.
When preparing the meatloaf mixture, it is important to combine the ingredients without overworking the meat. Eggs and breadcrumbs help keep the meatloaf moist and prevent it from falling apart. Seasonings like garlic powder, Worcestershire sauce, and Italian seasoning add flavour, while vegetables such as onions, carrots, and mushrooms enhance moisture and taste.
Whether using a loaf pan or a sheet pan, baking the meatloaf at 350°F for about 30 minutes is a common instruction. A meatloaf sauce, often containing ketchup, brown sugar, and nutmeg, can be spread on top before returning to the oven for an additional 10-20 minutes or until cooked through at 160°F. Allowing the meatloaf to rest for 10 minutes before slicing helps retain its juices and ensures it doesn't fall apart.
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Freezing meatloaf before cooking
It is possible to freeze meatloaf before cooking. To do this, place the meatloaf in a loaf pan lined with plastic wrap, or form it into a loaf on a pan. Freeze it completely, then seal it well. It is important to note that defrosting a raw frozen meatloaf takes about 24 hours in the refrigerator. When you are ready to cook, preheat the oven to 350°F. The meatloaf will likely need an extra 15 minutes of cooking time.
Some people prefer to cook their meatloaf on a baking sheet or a rimmed cookie sheet instead of in a loaf pan. This allows the drippings to fall away from the meatloaf, resulting in a crisp exterior and preventing the meatloaf from becoming too greasy. However, it is still possible to cook meatloaf in a loaf pan, especially if you are aiming for a more moist texture.
To make meatloaf, combine all the ingredients in a large bowl, being careful not to overmix. Form the mixture into a loaf and place it in a loaf pan or on a baking sheet. Bake at 350°F for about 30 minutes. You can also make a meatloaf sauce to spread on top.
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Meatloaf sauce and glaze
While a loaf pan is a common tool for cooking meatloaf, some sources suggest that it can make the dish greasier and less crispy. Instead, it is recommended to use a baking sheet or a grated sheet to allow the fat to drip down and out of the meatloaf. However, a loaf pan can still be used to form the meatloaf before transferring it to a baking sheet for cooking.
A good meatloaf sauce or glaze can elevate the dish, adding extra moisture, flavour, and a sticky, glossy finish. Many meatloaf recipes include a sauce or glaze, and these can be made with a variety of ingredients, including:
- Ketchup
- Brown sugar
- Worcestershire sauce
- Spices such as garlic powder, onion powder, and black pepper
- White or apple cider vinegar
- Mustard
- Soy sauce
- Nutmeg
To make a meatloaf glaze, simply combine your chosen ingredients in a small bowl and whisk until smooth. You can adjust the ratios of ingredients to suit your taste preferences. For example, increasing the amount of brown sugar will result in a sweeter glaze, while adding more vinegar will make it tangier.
It is recommended to apply the glaze during the final stages of baking to prevent it from burning and to allow it to caramelize and meld with the meatloaf. After glazing, return the meatloaf to the oven and bake for an additional 20 to 35 minutes, or until the internal temperature reaches 160°F.
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Resting the meatloaf
During the resting period, the juices inside the meatloaf redistribute, which helps to keep the meatloaf moist and tender. This is especially important if you are using leaner meats, as they can dry out more quickly. By letting the meatloaf rest, you also make it easier to slice and serve.
If you are making a larger meatloaf, you may need to let it rest for a little longer, up to 20 minutes. This will ensure that the centre of the meatloaf is also juicy and tender.
Finally, resting the meatloaf gives you a chance to check that it is fully cooked. You can use a meat thermometer to ensure that the internal temperature of the meatloaf has reached 160°F, which is the safe temperature for consuming meat.
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Adding flavour and moisture
Meatloaf is so much more than a giant hunk of ground beef in a loaf shape. It should ooze with flavour and be moist and tender.
To achieve this, you can add vegetables such as onions, celery, carrots, mushrooms, leeks, bell peppers and parsley. Onions can be added without cooking, but they may not soften as much and will have a stronger flavour. Chopped onions that are pre-cooked will ensure the flavour isn't too strong.
Fat is key to flavour and tenderness. Ground beef will provide a more tender meatloaf than ground poultry. Regular ground beef will be more tender than lean ground beef.
You can also add breadcrumbs and eggs to act as binders to hold the meatloaf together. Seasoned breadcrumbs will add extra flavour, but you can also use Panko or gluten-free breadcrumbs. Milk hydrates the breadcrumbs to add moisture and helps tenderize the beef for a softer and juicier meatloaf.
Ketchup adds flavour and tenderizes the ground beef. You could substitute it with Worcestershire sauce.
Meatloaf glaze also adds flavour and hides any cracks on the surface.
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