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Started By
Message
How long to cook meatloaf?
Posted on 7/5/09 at 8:37 pm
Posted on 7/5/09 at 8:37 pm
First time making it. Got the oven preheating to 350. Is that good and for how long?
2
Posted on 7/5/09 at 8:39 pm to iheartlsu
55-65 minutes or so.
Posted on 7/5/09 at 8:40 pm to iheartlsu
I like to make it and form it into a loaf on a sheet pan, not in a loaf pan. It seems to cook better and faster than in a loaf pan. I cook mine about an hour, to an hour ten.
Posted on 7/5/09 at 8:47 pm to LSUFootballFANATIC
Thanks guys. Yeah, I am putting it on a sheet pan. Just wish I had some mac and cheese. Looks like I'll settle with just broccoli.
Posted on 7/5/09 at 10:44 pm to iheartlsu
How did it turn out?
I am little late but I also drain the fat off during the cooking process.
I have also done it in the crockpot with good results, as long as you put it on a wire rack or on top of bundles of foil.
I am little late but I also drain the fat off during the cooking process.
I have also done it in the crockpot with good results, as long as you put it on a wire rack or on top of bundles of foil.
Posted on 7/5/09 at 10:53 pm to osunshine
Good. I only cooked it for about 40-45min since it was pretty small. I wish it would have held up a little more though. It crumbled a little too easily. Do you just wipe the excess fat off or is there some secret to do it?
ETA: I was using the one of those pans that come with toaster ovens, with the raised sides. I'm guessing you use a completely flat one and tilt it to get the fat to run off.
ETA: I was using the one of those pans that come with toaster ovens, with the raised sides. I'm guessing you use a completely flat one and tilt it to get the fat to run off.
This post was edited on 7/5/09 at 10:58 pm
Posted on 7/5/09 at 11:30 pm to iheartlsu
I have cooked meat loaf in bread pans, pie pans, casserole pans ect… the pan does not matter as long as you have some type of binder keeping it held together. As far as it falling apart, next time add more binding ingredients. ie another egg and more bread crumbs. Drain the fat off periodically during the cooking process.
Posted on 7/6/09 at 1:34 am to osunshine
shaped ground meat must be cold before it is baked or all the fat will cook off first, leaving dried out "crumbly" meatloaf, meatballs, hamburgers, etc.
Posted on 7/6/09 at 1:45 am to alfhaim
quote:It went straight from the fridge to the oven. Not crumbly dry, it was still moist but had problem holding together. When I would slice it would break into a few pieces.
shaped ground meat must be cold before it is baked or all the fat will cook off first, leaving dried out "crumbly" meatloaf, meatballs, hamburgers, etc.
Posted on 7/6/09 at 7:15 am to iheartlsu
Due to differences in meat, the pan, actual oven temp, the moisture in the ingredients, it is very difficult for me to get a meatloaf to come out juicy and done. So I use an electronic 'leave it in type' thermometer, when it get to 150 I take it out and let is go to 160 out of the oven. Don't use a regular meat thermometer, the constant poking lets all the juices run out.
If you used the same recipe, same oven, same pan each time, you can get it perfect without electronic help. I never do that.
If you used the same recipe, same oven, same pan each time, you can get it perfect without electronic help. I never do that.
Posted on 7/6/09 at 7:17 am to iheartlsu
quote:
When I would slice it would break into a few pieces.
let it rest a little longer once pulling it from the oven.
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