Is it better to bake meatloaf in a loaf pan or on a baking sheet?

There are pros and cons to both methods. I prefer using a loaf pan because it’s an easier way to manage the soft uncooked meatloaf mixture, and I also think making it in a baking dish results in a more tender and moist meatloaf. Advocates of the sheet pan method, however, say that cooking meatloaf on a sheet pan creates more even cooking throughout and a firmer texture with a crispier exterior. The fat also leaks out of the meatloaf while cooking (so be sure to use a rimmed baking sheet), which cuts down a bit on the saturated fat and trans fat that is naturally in ground beef.

Can meatloaf be made ahead of time and frozen?

Yes, the meatloaf mixture can be combined ahead of time, shaped into a loaf, and then frozen in a freezer-safe silicone pan or wrapped in plastic wrap and aluminum foil and then placed in a freezer-safe bag until ready to bake. Then, thaw the frozen loaf in the refrigerator overnight before baking it. Bake until the internal temperature at the center of the meatloaf reaches 160℉.

Best Classic Meatloaf Recipe

Servings: 6-8 1x

Scale

Ingredients

Cooking spray
2 lbs lean ground beef*
½ cup bread crumbs*
1 small yellow or white onion, diced (~½ cup)
2 large eggs
2 tablespoons Dijon mustard
1 tablespoon coconut aminos* (may sub 1 teaspoon Worcestershire sauce)
2 teaspoon garlic powder
1 teaspoon fine salt
¼ – ½ teaspoon ground black pepper
⅓ cup unsweetened ketchup*
Optional garnish: finely chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375℉ and lightly mist a 9×5-inch loaf pan with cooking spray; set aside.
In a medium bowl, combine the ground beef, bread crumbs, diced onion, eggs, mustard, coconut aminos, garlic powder, salt, and pepper until well combined. Mix by hand or with a wooden spoon just until the ingredients are incorporated (NOTE: Avoid overmixing the meatloaf mixture since that could make the meatloaf too dense.)
Transfer the meatloaf mixture to the prepared loaf pan and gently press into an even layer.
Spread the ketchup over the top of the meatloaf mixture in an even layer.
Bake until an instant read thermometer inserted into the center of the meatloaf reads 160℉, about 1 hour.
Remove the meatloaf from the oven and carefully pour any excess fat from the pan to discard.
Let the meatloaf rest for 5 minutes before slicing and serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

* Substitutions:
– May use ground turkey, ground venison, or ground pork (or a mix) in place of the ground beef.
– May substitute crushed crackers or quick oats in place of the breadcrumbs.
– May use 1 tablespoon soy sauce or tamari in place of the 1 tablespoon coconut aminos, and then also omit the salt.
– May substitute barbecue sauce or marinara sauce in place of the ketchup.

For gluten free, use gluten-free breadcrumbs, crushed gluten-free crackers, or certified gluten-free quick oats.

Nutrition Information

Serving Size: 1/6 of the meatloaf
Calories: 342
Fat: 17 g
(Sat Fat: 6 g)
Sodium: 832 mg
Carbohydrate: 11 g
(Fiber: 1 g
Sugar: 3 g)
Protein: 33 g
Cholesterol: 145 mg

Dietary

Dairy-Free Gluten-free High Protein Nut-free

Recipe By: Molly Slama