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Ina Garten's Turkeyloaf

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After reading how many of you had Turkeyloaf on your lists of "Favorites from Barefoot Contessa", I decided to try it tonight.It did come out very well. (I made 1/2 the recipe, and there was LOADS). I followed the recipe exactly. I just wonder why she has us putting the loaf on a baking sheet, rather than in a loaf pan. Any thoughts on why we shouldn't use a loaf pan? Would it be substantially different if I had used a loaf pan?
Susan

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  1. I think there are 2 kinds of meatloaf people - loaf pan people and sheet pan people.

    I'm a sheet pan person. Personally, I prefer to have the grease drain away from the meatloaf, and I like the crispy edges that you get all the way around.

    Someone may have a more technical answer, but I'm pretty sure it's just a question of preference...

    2 Replies
    1. re: cyberroo

      I think you are right. I like making my meatloaves on sheet pans too. There is more surface area for browning. Plus, you can play around with the loaf sizes - make one large one, 2 smaller ones, or several mini ones. Looking forward to trying Ina's turkey version.

      1. re: cyberroo

        I always have made meatloaf freeform or on a sheet pan, too...also because of the grease draining away and the crispy outside but it's just a matter of preference...can there be very much grease from a turkey loaf though? I've not tried that recipe.

      2. Most cooking stores sell a loaf pan that has a liner with holes in it so the fat drains off. Works really well.

        1. Would somebody please post the link or recipe to the site-for some reason, I am unable to locate it and would love to try it. Thank you!

          1. I think she said she liked having more crusty topping/edges, vs. only on the top in a loaf pan.

            http://www.foodnetwork.com/food/recip...