Mini Meatloaf in a Muffin Tin Recipe (2024)

FAQs

How do you keep meatloaf from falling apart in the oven? ›

When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.

When choosing a baking pan, avoid a small loaf pan or baking dish. A tight fit means that the loaf will steam — think school cafeteria meatloaf. Instead, use a sheet pan or a large baking dish and leave some breathing room so the edges will caramelize nicely. Also consider making a few small loaves.

Press mixture in ungreased 8-inch round (1 1/2-quart) glass baking dish. Bake at 350°F. for 65 to 75 minutes or until thoroughly cooked in center and meat thermometer registers 160°F.

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

The most traditional meatloaf binder is probably torn up bread soaked in milk, but you can also use bread crumbs, Panko, dehydrated potato (instant mashed potatoes), or just about any other grain.

Is it better to add milk or water in meatloaf? Without question, it is better to use milk in meatloaf. The added fat adds richness and moist texture to the meatloaf, and the added milk proteins encourage additional browning reactions (which means more flavor).

I later learned how I could avoid this problem and make a fully smooth meatloaf by pre-cooking any vegetables, especially the onion, before adding them to the ground meat. This way the meatloaf gets the flavor without the rawness -- a method from the smart people at Cook's Illustrated.

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

Not only does sheet pan meatloaf bake up faster than its traditional loaf-shaped cousin, it also has more surface area, meaning every bite is laden with that deliciously caramelized topping.

Because glass is an insulator, rather than a conductor, it's slow to heat but, once hot, retains that heat for longer. This can result in uneven baking: By the time the interior is baked through, the exterior is often overcooked, dry, or dark.

Can you use parchment paper in a loaf pan for meatloaf? ›

Parchment paper is a great option to line your pan the next time you cook meatloaf. It prevents the meat from sticking to the pan resulting in a meatloaf that is evenly cooked all the way through and looks ready to eat.

The Rachael Ray nonstick pan set is ideal for both meatloaf and homemade breads alike. It has a classic 9-inch by 5-inch loaf shape that's on par with tradition, however, it also has a nifty insert with two handles on each side to help you slide your loaf right out of the pan without food getting stuck inside.

Nonstick pans typically have a coating that prevents food from sticking, making them an excellent choice for cooking meatloaf and other dishes that have a tendency to stick to the pan.

Meatloaf is notorious for being greasy when cooked in a loaf pan; it basically just sits in its own fat and cooks! Here's a simple trick to reduce the grease in your homemade meatloaf. When making meat loaf, line the bottom of your pan with slices of bread.

One of the most common reasons meatloaf is watery is an overabundance of liquid ingredients. Adding broth, milk, or eggs can enhance flavor and moisture, but too much can lead to a soupy consistency. Use these ingredients sparingly, and consider adding breadcrumbs or oats to absorb excess moisture.

Another common reason meatloaf is mushy is too much filler, like breadcrumbs, bread, and oatmeal. Too much filler will stop it from baking correctly and becoming a fully formed meatloaf. So, just as you would reduce the amount of liquid you use, reduce the amount of filler you use.

For the same reasons, using root vegetables like onions or garlic in your meatloaf can cause it to maintain a pink color. Root vegetables are high in naturally occurring nitrates. Wait until your meatloaf is brown inside, and you may find it dry and overcooked.

Always line your baking sheet with aluminum foil. I love this method because you're not dirtying up any loaf pans or baking sheets. The best temperature to cook the meatloaf at is 350°F and it requires about 1 hour, give or take a few minutes, depending on size and shape.