Meatloaf Pan Size Guide

A 3-pound meatloaf will take between 1 and a half to 2 hours to cook at 350°F. The best pan to use for a 3-pound meatloaf is a standard loaf pan, which measures 8-1/2 x 4-1/2 x 2-1/2 inches. If you don't have a loaf pan, you can use a baking sheet, but make sure to line it with foil for easy cleanup and shape the meatloaf into a loaf before baking.

Meatloaf cooking time and temperature

The cooking time and temperature for meatloaf depend on its size, the type of oven, and the material of the pan. A standard meatloaf cooking temperature is 350°F. At this temperature, a good rule of thumb is to cook the meatloaf for 35 to 45 minutes per pound of meat. For example, a 3-pound meatloaf will take about 1 hour and 20 minutes to 2 hours to reach the ideal internal temperature of 160°F.

If cooking at 375°F, a 3-pound meatloaf will take about 1 hour to 1 hour and 15 minutes to reach 160°F. It's important to note that the size of the pan can also affect cooking time. If a recipe calls for a specific pan size and you use a larger pan, the meatloaf may cook faster and not rise as high. Conversely, if you use a pan that is too small, the batter may overflow and burn.

For best results, it is recommended to use a meat thermometer to ensure the meatloaf reaches an internal temperature of 160°F. Additionally, letting the meatloaf rest for about 10 minutes after removing it from the oven helps retain juices and makes it easier to slice.

Baking Techniques

There are different techniques you can use to bake a meatloaf. One method is to bake it at a consistent temperature of 350°F for about 55-65 minutes or at 375°F for 45-55 minutes. Another approach is to bake it in three steps: first, bake at 350°F for 40 minutes, then increase the temperature to 400°F for 15 minutes to create a tasty crust, and finally, brush with a glaze and bake for an additional 10 minutes to caramelize.

Pan Material Considerations

The type of pan material can also impact cooking time and temperature. Glass pans, for example, may require a slight adjustment in temperature as they take longer to heat up compared to metal pans. Silicone pans conduct heat poorly, resulting in paler sides on baked goods. Cast iron pans deliver a good crust but are heavy and not dishwasher-safe. Aluminum pans are a classic choice as they are lightweight, affordable, and conduct heat well.

Meatloaf ingredients

A classic meatloaf is made with a combination of ground beef, eggs, breadcrumbs, milk, and seasonings. Here's a detailed breakdown of the ingredients and their roles in the recipe:

Ground Beef:

The base of a classic meatloaf is typically ground beef. The recommended ratio is 80/20 or 85/15 lean-to-fat ground beef, which provides the perfect balance of flavor and juiciness. The fat in the ground beef contributes to the overall flavor and moisture of the meatloaf.

Eggs:

Eggs act as a binder in the meatloaf mixture, helping it hold together and preventing it from falling apart when sliced.

Breadcrumbs:

Breadcrumbs are essential for the texture and structure of the meatloaf. They help the meatloaf hold its shape and also absorb moisture from other ingredients, keeping the loaf tender and moist. Italian or seasoned breadcrumbs add extra flavor, but plain breadcrumbs or Panko breadcrumbs can also be used.

Milk:

Milk is the secret ingredient that makes a huge difference in the texture of the meatloaf. It hydrates the breadcrumbs, keeping the loaf super moist and tender. This helps prevent the meatloaf from becoming dense or dry.

Seasonings:

Seasonings enhance the flavor of the meatloaf without overpowering the natural beef taste. Common seasonings include Italian seasoning, garlic powder, salt, and pepper. Fresh or dried parsley can also be added for a bright, fresh flavor.

Onion:

Onions add a subtle savory flavor to the meatloaf. It's important to mince the onion finely to ensure it blends well with the meat and prevents the loaf from falling apart.

Toppings and Glaze:

A classic meatloaf often includes a tangy tomato-based topping or glaze. This can be made with a combination of ketchup, brown sugar, Worcestershire sauce, and yellow mustard. The glaze adds a sweet and tangy flavor to the meatloaf, balancing the acidity of the ketchup with the sweetness of brown sugar.

Optional Add-Ins:

You can customize your meatloaf by adding ground pork or ground turkey to the beef mixture. Additionally, you can experiment with different seasonings, such as garlic powder, Worcestershire sauce, or chopped green bell peppers.

Meatloaf glaze

A glaze is essential to a good meatloaf. It adds flavour and moisture to the dish, creating a juicy meatloaf with a beautifully sticky exterior.

Ingredients

There are many different ingredients you can use to make a meatloaf glaze. Here are some of the most popular:

• Ketchup: This provides the base for a classic glaze, adding a rich tomato flavour and a hint of sweetness.
• Brown sugar: This adds sweetness and helps to caramelise the glaze, creating a golden crust on the meatloaf.
• White vinegar: This adds a tangy edge to the glaze.
• Worcestershire sauce: This adds depth of flavour and a subtle umami kick.
• Spices: Spices such as garlic powder, onion powder, and black pepper give the glaze a savory undertone and help balance out the sweetness of the brown sugar.
• Mustard: You can add a little heat to the meatloaf glaze by including a tablespoon of Dijon mustard.
• Chili sauce: Adding a dash of chili sauce is another way to introduce some spice to your glaze.
• BBQ sauce: You can adjust the ratio of ketchup to vinegar or add a tablespoon of BBQ sauce to amp up the tanginess of your glaze.

Method

Follow these simple steps to make your glaze:

• Combine ingredients: In a small bowl, combine 3/4 cup of ketchup, 1-2 teaspoons of white vinegar, 1 teaspoon of Worcestershire sauce, 2-3 teaspoons of brown sugar, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of ground black pepper.
• Whisk: Whisk all the ingredients together until they are well combined. Make sure that the brown sugar is fully dissolved.
• Add to the meatloaf: Once your meatloaf has about 15-20 minutes of cooking time remaining, remove it from the oven and carefully spread the glaze evenly over the top.
• Bake: Return the glazed meatloaf to the oven and continue baking until the glaze is caramelised and the internal temperature reaches 160°F (this should take around 20 minutes).
• Rest: Allow the meatloaf to rest for about 10 minutes before slicing and serving.

Meatloaf prep and storage

Preparation

To prepare meatloaf, you will need the following ingredients: ground beef, eggs, breadcrumbs, milk, onions, seasonings, and a sauce made from ketchup, brown sugar, and mustard. You can also add other ingredients like garlic powder, Worcestershire sauce, or cooked bell peppers.

Once you have gathered your ingredients, follow these steps:

• Mix the loaf ingredients in a large bowl, being careful not to overmix, as this can result in a dense meatloaf.
• Transfer the mixture to a loaf pan or form it into a loaf shape on a baking sheet, depending on your preferred method.
• Mix the sauce ingredients in a separate bowl.
• Pour the sauce over the loaf.
• Bake in a preheated oven at 350°F for about one hour, or until the meat is no longer pink in the centre. Use a meat thermometer to ensure the meatloaf reaches an internal temperature of 160°F.
• Let the meatloaf rest for 10-15 minutes before slicing and serving.

Storage

Refrigeration:

You can store cooked meatloaf in the refrigerator for up to four days. Make sure to wrap it tightly or place it in an airtight container.

Freezing:

If you want to store it for longer, you can freeze meatloaf for up to three to four months. To freeze, wrap the meatloaf in plastic wrap, followed by a layer of foil. For extra protection, place the wrapped meatloaf in a zip-top freezer bag.

You can freeze meatloaf before or after cooking. If freezing before cooking, form the meat mixture into a loaf, wrap it tightly, and freeze. When you're ready to cook, simply bake it according to your recipe, adding 15 minutes to the cooking time.

If freezing after cooking, let the meatloaf cool completely, then freeze individual slices on a parchment-lined pan. Once frozen, transfer the slices to a freezer bag. To reheat, simply microwave or warm in the oven until heated through.

Meatloaf pans

The best pan to use for a 3-pound meatloaf is a loaf pan. The standard size for a loaf pan in the US is 8.5 x 4.5 x 2.5 inches, but a larger 9 x 5 x 2.5-inch pan will also work. A 3-pound meatloaf will take between 1 hour and 1 hour 20 minutes to cook at 350°F, or 1 hour to 1 hour 15 minutes at 375°F.

It is important to grease the loaf pan before adding the meatloaf mixture, even if the recipe does not specify this step. Butter is a popular option for greasing, but baking expert Rose Levy Beranbaum considers it a poor choice as the milk solids in butter can cause sticking. Instead, she recommends using nonstick baking spray or shortening.

Aluminum is a good choice of material for a loaf pan as it is lightweight, affordable, sturdy, and conducts heat well. It is also possible to buy aluminum pans with a nonstick finish, which can make cleanup easier. However, nonstick finishes can break down over time if washed in the dishwasher, so hand washing is recommended.

Glass pans are another option, but they take longer to heat up than metal pans and can be harder to get baked goods out of. They are also heavier and bulkier, which can make them trickier to use.

Other materials for loaf pans include silicone, ceramic, cast iron, and stainless steel. Silicone pans are safe for the oven, microwave, and freezer, but they are floppy and can be hard to handle when full. They also don't brown baked goods as well as metal pans. Ceramic pans hold heat well and are great for meatloaf, but like glass pans, they can be heavy and hard to get baked goods out of. Cast iron pans deliver a good crust but are very heavy, while stainless steel pans do not conduct heat as well as aluminum.

If you only want to buy one loaf pan, it should be the standard size of 8.5 x 4.5 x 2.5 inches. However, it is worth noting that the difference in capacity between an 8.5-inch pan and a 9-inch pan is about 15%, so if a recipe calls for a 9-inch pan, it is better to use one rather than trying to make it work with an 8.5-inch pan.

Frequently asked questions