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Secrets to Moist Meatloaf
One of my secrets to this very moist meat is to use a meat thermometer. As soon as the meatloaf reaches 165 degrees, remove it from the oven. The meat will continue cooking until it reaches around 170 degrees. DO NOT over cook it. It needs to be moist! Overcooking it will dry it out, which is probably why a lot of people do not eat meatloaf in the first place
What kind of pan do I use to cook my super moist meatloaf?
You can prepare meatloaf in virtually any pan as long as you are using a meat thermometer to check for doneness. The meatloaf will get done at different times when cooking this recipe in different size pans. In the pictures below, I use a meatloaf pan, a cupcake pan, and a cast iron skillet. I now have a mini meatloaf pan. See links below. The cast iron skillet meatloaf will cook faster because the meatloaf will be thinner. Most of the time I double this meatloaf recipe and make it in several different pans. The meatloaf we eat for dinner on the same day I prepare it I cook the meatloaf either in a meatloaf pan or my favorite way is to use my cast iron skillet. If using a cast iron skillet, you will have to drain the meat once it is removed from the oven.
Ten minutes before the meatloaf is done, I remove it from the oven, drain the grease, and put the other half of the sauce on the meatloaf. I return it back to the oven for another ten minutes of cooking. If I am going to freeze some of the meatloaves, I like using my muffin tins.
The meatloaf I am cooking to put in the freezer I use my cupcake pan or mini meatloaf pan. I freeze the individual meatloaves in a large zip lock bag.
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