How to Cook a Meatloaf in a Roasting Pan

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Meatloaf is a classic dish made from ground meat shaped into an oblong loaf. Meatloaf can be dry and tough if it is not prepared correctly. To have a moist meatloaf, form the meat into a loaf shape using your hands rather than a loaf pan, then cook it in a roasting pan. A roasting pan allows the meatloaf to have more room and not be as tightly compacted as inside of a loaf pan. This extra room will incorporate more air, resulting in a juicier and more flavorful meatloaf.

Things You'll Need

  • 2 tbsp. butter or nonstick cooking spray
  • Roasting pan
  • 1 lb. ground meat (beef, pork veal or a mixture)
  • 2 eggs
  • 1/2 cup milk or heavy cream
  • 3/4 cup dried breadcrumbs
  • Salt
  • Pepper
  • Large mixing bowl
  • Baking sheet
  • 2 cups beef broth
  • Instant-read meat thermometer
  • Spread 2 tbsp. butter evenly across the bottom of your roasting pan or spray the pan evenly with nonstick cooking spray. Set your oven to 350 degrees Fahrenheit to preheat.

  • Place 1 lb. of ground meat, two eggs, 1/2 cup milk or heavy cream, 3/4 cup dried breadcrumbs and your preferred amount of salt and pepper into a large mixing bowl. Grab the mixture with your hands and lightly work all the ingredients together evenly.

  • Transfer the meat mixture to a baking sheet or other flat work surface. Mold the meat into a oblong rectangular shape (approximately 10 inches by 5 inches) with your hands and move it into your roasting pan.

  • Add 2 cups of beef broth directly on top of your meatloaf so it coats the meat and the excess trickles down into the bottom of the roasting pan. Place the roasting pan into your preheated oven and heat it for about one hour or until the top of the meatloaf is golden brown.

  • Insert an instant-read thermometer into the center of the meatloaf. Ensure the thermometer registers at least 160 degrees Fahrenheit before slicing and serving.

Tips & Warnings

  • Add chopped onions, peppers or garlic to the ground meat mixture to add more flavor and substance to the finished meatloaf. Boil the leftover liquid from the roasting pan with 2 tbsp. flour and 2 tbsp. water to make a gravy to serve with the meatloaf.
  • Do not mix the ingredients any more than you actually have to or the meatloaf will be dense and dry.

References

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