Meatloaf - Do You Bake it in a Loaf Pan or on a Baking Sheet?
Pros and cons of each method?
And if you bake it in a loaf pan, do you use glass or metal?
If I use a loaf pan, I use a metal one that allows it to drain. But because my husband loves the outside slices, I more often bake a large round meatloaf in a glass dish so he can get outside slices from four "sides."
Freeform on a rack above a baking sheet for a few reasons:
1. Much of the fat drains away.
2. I like to glaze my meatloaf on all sides (excluding bottom, of course).
3. My favourite parts of the loaf are the ends because I can have both the crispier exterior as well as the moist interior.
At work I use a stainless steel sheet pan most of the time, a full hotel pan when there are no sheet pans available. At home I also use wire rack over a 1/2 sheet pan because of the crispy ends.
I use an oval enameled steel low-sided roasting pan, and form the meatloaf into a smaller oval so I can use my baster around the sides to draw out the fat released as it bakes.
This gives that nice amount of crust that a loaf pan can't.