Meatloaf Mastery: Easy Release From The Pan

Getting meatloaf out of the pan can be a tricky business, especially if you want to avoid it crumbling or falling apart. One of the most important things to do is to let the meatloaf rest before attempting to remove it from the pan. This gives the meatloaf time to reabsorb its juices, making it less likely to fall apart and also juicier. It's also important not to overmix the ingredients, as this can make the meatloaf dry and dense. Other tips include using eggs and breadcrumbs to bind the mixture, greasing the pan thoroughly, and using a baking sheet rather than a loaf pan to give the meatloaf a crispy exterior.

Resting the meatloaf after cooking

It is recommended that you let the meatloaf rest for at least 10 minutes after removing it from the oven. During this time, the meatloaf can be tented with foil to keep it hot, and to prevent too much steam from escaping.

If you used a loaf pan, you can rest the meatloaf in the pan for 15 minutes, then lift it out using a sling of aluminium foil to drain off excess fat. Alternatively, you can remove the meatloaf from the pan immediately after cooking and transfer it to a cooling rack to rid it of excess fat while still allowing the juices to be reabsorbed.

If you want to preserve as much heat as possible, keep the meatloaf in or on its pan during the resting phase. Don't plate it on a serving dish until it has fully rested, to prevent heat transfer from the meat to the dish.

Finally, it's important to note that the temperature of cooked meats continues to rise after they are removed from the heat source. According to ThermoWorks, the temperature of meats rises by 3 to 4 degrees during the resting phase.

Lining the pan with aluminium foil

Lining your meatloaf pan with aluminium foil is a great way to make it easier to remove your meatloaf in one piece when it's cooked. It also makes cleaning up much easier, as there won't be any residue left in the pan to scrub off.

To line your pan with foil, first measure out a piece of foil that is longer than your pan. Then, turn the pan upside down and smooth the foil, shiny-side down, over the bottom of the pan. Turn the pan back over so it's right-side-up, and place the formed foil piece into the pan, leaving some overhang on the sides.

You can grease the foil with a bit of shortening to help the meatloaf lift off the foil more easily. Once your meatloaf is cooked and cooled, use the foil overhang to lift it out of the pan and onto a cutting board.

To make removing the meatloaf even easier, you can create a sling with another piece of aluminium foil. To do this, tear off about 20 inches of foil and fold it in half lengthwise. Mould the foil into the lined pan, and fold down the ends that stick out, leaving a handle that you can use to remove the meatloaf.

Using a loaf pan vs. free-form

There are two popular methods for cooking meatloaf: using a loaf pan or free-form on a baking sheet. Both methods have their advantages and will result in slightly different textures. Ultimately, the best method for you will depend on your personal preference.

Loaf pan

Using a loaf pan to cook your meatloaf will give it a moister, more steamed texture. This is because the juices and fat are corralled and not allowed to escape. However, this method can sometimes result in a meat brick, reminiscent of school cafeteria meatloaf, which some people are averse to. It will also look more like a typical meatloaf as it will be higher and less flat than a free-form meatloaf.

Free-form

Free-form meatloaf is created by forming the meat mixture into a loaf shape and placing it directly on a baking sheet. This method exposes more of the surface area to the direct heat of the oven, resulting in a crunchier, nicely browned crust. You will also get more yummy crusty surfaces this way. However, you may find that the bottom of your baking sheet fills up with fat.

Tips for using a loaf pan

• Line your pan with a "sling" of aluminium foil before adding the meat mixture. This will make it easier to lift the meatloaf out of the pan after cooking.
• Allow the meatloaf to rest in the pan for 15 minutes after baking, then lift it out using the foil sling and tilt to drain off the excess fat.
• Alternatively, remove the meatloaf from the pan immediately after cooking and transfer it to a cooling rack to rid it of excess fat while still allowing the juices to be reabsorbed.

Tips for free-form meatloaf

• Use a sheet pan or a large baking dish and leave some space around the meatloaf so that the edges can caramelise nicely.
• Mini meatloaves are a great option for a free-form meatloaf as they have more of the browned and glazed crust that forms. They are also easier to freeze for later.

Adding moisture with wet seasonings

Wet seasonings are essential to a juicy meatloaf. They not only add flavour and texture but also help keep the meatloaf moist.

There are several wet seasonings you can use to add moisture to your meatloaf. One of the most common is ketchup, which can be spread on top of the loaf or mixed into the meat mixture. Other options include tomato paste, mustard, Worcestershire sauce, barbecue sauce, salsa, relish, and soy sauce. You can also get creative and make your own combinations, such as mixing ketchup with chilli powder, Dijon mustard, Worcestershire sauce, apple cider vinegar, and dark brown sugar for a zesty topping.

In addition to the wet seasonings, you can also add moisture by using fresh bread instead of dried breadcrumbs. Soaking the bread in milk, cream, or stock before mixing it into the meatloaf will also help to keep it moist. This is especially important if you are using a leaner meat, such as ground turkey or chicken, as these tend to dry out more easily.

Another way to add moisture is to include cooked vegetables in your meatloaf. Sautéed vegetables, such as onions, carrots, and celery, add flavour, texture, and moisture to the meatloaf. You can also try adding water to your meatloaf mixture, but be careful not to add too much, as this can make the meatloaf greasy. A good rule of thumb is to add a little water at a time, about a tablespoon, while mixing the other ingredients.

Using soaked crustless bread

Using crustless bread is a great way to prevent your meatloaf from becoming greasy, as the bread will soak up the grease as the loaf bakes. Here is a step-by-step guide on how to do it:

Firstly, you will need to prepare your crustless bread. Cut the crusts off a few slices of bread and soak them in milk. This will not only help to reduce the grease in your meatloaf but also add moisture and flavour. Allow the bread to soak for a few minutes until it has absorbed the milk.

Next, prepare your meatloaf mixture. In a large bowl, combine ground beef, eggs, onions, and seasonings. You can also add other ingredients like garlic powder, Worcestershire sauce, or cooked green bell peppers for extra flavour. Mix the ingredients until they are just combined, being careful not to overmix, as this can result in a dense meatloaf.

Now, it's time to add your soaked bread. Gently mix the soaked bread slices into the meatloaf mixture. The bread should be soft and mushy after soaking in the milk, so it will easily combine with the other ingredients.

Transfer your meatloaf mixture to a greased loaf pan. You can use cooking spray or grease the pan with butter or oil. Gently pat the mixture into an even layer in the pan.

At this point, you can add your meatloaf sauce or topping. In a small bowl, combine ketchup, brown sugar, and mustard. You can also add a bit of chili sauce or BBQ sauce for a zesty flavour. Pour or spread the sauce over the meatloaf.

Bake your meatloaf in the preheated oven at 350°F for about 30 minutes. The total cooking time will depend on the size of your loaf, but a 2-pound meatloaf will typically take around 55-65 minutes to cook fully.

Once your meatloaf is cooked, remove it from the oven and let it rest for at least 10 minutes. This will help the meatloaf retain its juices and make it easier to slice without falling apart.

Finally, it's time to get your meatloaf out of the pan. Carefully tip the pan to drain any excess grease. You can use a turkey baster to remove the grease, or soak it up with a paper towel. Then, use a thin blade or spatula to loosen the meatloaf from the pan and gently slide it out onto a serving dish.

Your meatloaf is now ready to be served! Enjoy it with some mashed potatoes, mac and cheese, or roasted vegetables on the side.

Frequently asked questions