Introduction

When it comes to cooking a meatloaf, simplicity is key. This classic dish is often enjoyed on Sundays when families get together for dinner. As a kid, I remember my mom making meatloaf with ketchup smothered all over it and the thought of that now makes me want to gag. So here’s how you make best meatloaf ever:

Arrange the oven rack to the lower third of your oven.

Place the meatloaf on a baking sheet and place it in the oven.

• Arrange the oven rack to the lower third of your oven. Set your temperature to 350 degrees F, then turn on convection if you have it (the temperature should stay at 350).
• Place a rack in the middle position if you don’t have convection, or use whatever other method you might prefer for making sure that heat circulates throughout your oven evenly so that all sides of the meatloaf cook at an even rate.

Preheat oven to 350 degrees F.

• Preheat oven to 350 degrees F.
• If you don’t have a thermometer, test the temperature by inserting a metal skewer into the center of your meatloaf and checking it with your hand. The internal temperature should be 165 degrees F when you take it out of the oven.

Heat up a heavy bottomed pan or cast iron skillet on the stove top over medium-high heat.

Heat up a heavy bottomed pan or cast iron skillet on the stove top over medium-high heat.

• Do not use a nonstick pan, as this will not allow the meatloaf to get crispy and brown on its surface.
• Do not use a pan that is too big for your meatloaf, as it won’t fit in properly and could fall apart during cooking.
• Do not use a pan that is too small for your meatloaf, as it may burn before being cooked through completely and cause smoke damage in your kitchen!

Add oil and then brown the meatloaf on all sides, about 3 minutes per side.

Add oil to your pan. The size of the pan you use will depend on how many pounds of meatloaf you’re making, so adjust accordingly.

• A heavy-bottomed pan or cast-iron skillet is best for browning meatloaf because it retains heat well. Do not use a nonstick pan or one with a plastic handle (the heat can damage them). For best results, choose one that’s at least 2 inches deep and has straight sides so there’s plenty of room for flipping over the loaf when it’s done cooking on both sides.

Remove from heat and set aside on a plate or cutting board.

Once the meatloaf is done, remove it from the oven and set aside on a plate or cutting board. Use a spatula to lift the loaf out of its pan and set it aside on a cutting board.

Press down gently on the meatloaf with a spatula to flatten it into an 8×4 inch rectangle about 1/2 inch thick.

Press down gently on the meatloaf with a spatula to flatten it into an 8×4 inch rectangle about 1/2 inch thick. The flattened meatloaf should be about 2 inches high and 8 inches long, but you can make yours any size you want. If there’s excess liquid in the pan, drain it off before adding your topping ingredients (see below).

Conclusion

We hope that you enjoyed this recipe and learned a few new tricks for making your own meatloaf. It’s a dish that can be enjoyed by everyone, regardless of their dietary preferences or restrictions. If you want to try something different from our recipe, we encourage you to experiment with different spices and flavor combinations until you find one that works best for your tastes!