Meatloaf in a silicone loaf pan - Advice?

[lillypaddle]

I had given my DIL my metal loaf pan because I never used it, but now I've decided I do need a loaf pan. I bought silicone and tomorrow will be my first time using it.

I'm going to make a meatloaf - according to Google, free form meatloaf is preferable to that cooked in a loaf pan. Do any of you have experience baking meatloaf in a silicone pan? Do you have any advice?

Thanks!

[forgotmylogin]

1. I think the major thing is don't set it directly on the oven rack.

You want to put silicone bakeware on a cookie sheet or a tray.

The other thing to realize is how floppy silicone is. You can't carry it in one hand like a metal pan; you have to support it when it contains liquid or heavy food.

When I made meatloaf, I always compressed it into a dense rectangle, and silicone will bulge like rubber if you try that. You might need to form your loaf, roll it up, set it in the pan and press it gently. Leave enough room in the pan so the grease doesn't overrun the sides.

This site recommends using a turkey-baster to remove grease partway through cooking.

https://oureverydaylife.com/cook-meatloaf-silicone-loaf-pan-32314.html

[lillypaddle]

5. Thanks, good tips all the way around nt

[MissMillie]

2. None. Not only do I bake it free-form

but I bake it on a rack, so that I get the crispy outside stuff ALL the way around. Also, the extra fat drips away.

[Kali]

11. ohhh good idea

I do free form on foil, but a rack sounds good too (well, except for cleaning) will try it next time.

[packman]

3. Free form - If you do it in a loaf pan, it will be a grease soaked loaf

Just when you are making it (the meat loaf) go easy on the liquid ingredients . You really, really want a firm loaf to put on a rack or - we just use a foil covered cookie sheet- a baking dish.

[lillypaddle]

6. Thanks

I use 90% lean beef, so there shouldn't be tons of grease, but it sounds like I should leave the silicone for baking.

[SamKnause]

4. I bake my meatloaves in Pyrex.

Last edited Fri Oct 29, 2021, 02:43 PM - Edit history (1)

I have 4 or 5 rectangular shaped glass Pyrex baking dishes.

You can use any shape for the meatloaf.

I also have some round Pyrex baking dishes.

I usually use a larger one then needed, so I have plenty of room for the tomato soup and tomato sauce topping.

They always turn out great.

[lillypaddle]

7. Thanks

When using Pyrex, do you turn the heat down a bit?

[SamKnause]

13. Pyrex and Corning Ware are made to be used in the oven.

I forgot to mention Corning Ware in my first post.

I have used it to cook meatloaf as well.

The temperature used for cooking meatloaf would not be an issue. (350 to 375 degrees)

They are made for casseroles, cakes, bread, stuffing, etc.

I have never had an issue.

They work great.

Most of mine came with lids.

That makes it easy to store leftovers.

[lillypaddle]

14. Yes, I use Pyrex a lot

I have had pyrex blow up on me when I cooked some turkey drums in the oven at 375 deg. Pretty scary, glass shards flew everywhere. So I'm a little leery, but I still use it.

The lower temp when cooking in glassware comes from being told that the standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer. (Basically, glass transfers more heat than metal, and thus you need to lower your oven temperature by 25 degrees Fahrenheit when baking in a glass baking dish. Note that glass pans also take longer to cool down once out of the oven, so be very careful not to overbake items. This contradicts the "bake things longer in glass argument) However, I've found that I only lower the temp about 10 degrees, and I've never cooked things longer.

No wonder I stay confused, even at 73 when I've been cooking for many years. Sounds like what you're doing works very well. I wish I still had some Corning Ware - it really was easy to use and convenient.

Thanks for your feedback.

[SamKnause]

19. I'm sorry you had a bad experience with Pyrex.

That would have made me leery to use it again.

Maybe there was something faulty about the dish.

I am 68 and have never had a problem Pyrex or Corning Ware.

The only time I use metal pans is for cookies or biscuits.

I use Pyrex and Corning Ware for everything else.

They are easy to clean and you can store the cooked food in the refrigerator for leftovers.

I hope you have good luck and your meatloaf turns out fantastic.

[lillypaddle]

20. I am not trying to dissuade you from using Pyrex or Corning Ware

but I think it's wise to be aware. Here is one link about the problem, there are more online. And as I said, I do use Pyrex a lot, and statistically the problems with exploding are extremely low (rare). And if it hadn't happened to me, I wouldn't think twice about it - but the word "exploded" is exactly on the mark.

https://www.today.com/health/kitchen-calamity-reports-shattering-cookware-rise-1C7700507

Thanks for the back and forth! My plan for the meatloaf so far is to use the silicone pan like a mold, and then pop the meat into a Pyrex roasting dish to actually bake it!

Have a great weekend.

[SamKnause]

21. Good luck.

Have a great weekend.

[elleng]

22. My OLD pyrex blew up in the oven, years ago;

SURPRISE, and of course ruined dinner. I have no idea why.

AND my old great James Beard cookbook got lost in the moving process, so lots to complain about (if I feel like it; I don't.) No more great meat loaf recipe.

[dem in texas]

17. yes, I use Pyrex always for meatloaf

I also have all sizes of Pyrex dishes I use them all the time , depending on what I am making. If the meatloaf has fat coming out, I just pour it off, no baking it in fat juices.

I also have some shallow white porcelain baking dishes, everything looks wonderful in these baking dishes especially cobblers and candied yams, I use these if I want to take the dish to the table.

[dem in texas]

18. Here's my recipe been using it for over 40 years,

I just cover the dish with aluminum foil when it bakes, remove when about done to let it brown. Always spray the dish with pam before putting the meat mixture in. Since I am now only cooking for two, I half the recipe, make a meat loaf and a batch of meatballs which I freeze. Then make Swedish meatballs later on.

Mom's Meatloaf
3 pieces white bread torn in pieces
1 envelope Dry Onion Soup Mix
A little milk
1 egg, beaten
1 1/2 pounds lean ground beef or ground sirloin
1/4 cup cat sup
1 small onion, chopped fine
1 tablespoon Worcestershire sauce
2 stalks celery chopped fine
1 teaspoon black pepper

Topping
Catsup
Green Bell pepper (optional)

Place bread in small bowl and cover with milk, let soak 10 minutes.

Place meat, onion, celery, onion soup mix, egg, catsup, Worcestershire sauce and pepper in large bowl. Remove bread from milk, squeezing out the milk, which you can discard. Add soaked bread to meat mixture. Using hands, mix well.

Spray a baking dish with Pam. Form meat mixture into loaf and place in dish.
Cover top with catsup and using table knife spread over loaf, like icing a cake.

Cut bell pepper into lengthwise slices and lay on top of catsup across crosswise..

Cover pan with foil and bake in 325 degree oven for about 1 - 1 1/4 hour. Remove foil and if a lot of liquid has cooked out of meat loaf, pour off. Return to oven and bake until browned, about 20 - 25 minutes more.

Swedish Meatballs
Gary - This meat mixture can be made in to your favorite dish, Swedish meat balls,

Make meat mixture and form into walnut sized meatballs. Place in shallow baking pan that is sprayed with Pam. Bake in 375 degree oven about 25 to 30 minutes, watch meat balls and turn once when bottoms are brown. Bake until browned all over.

Finish the dish.

In a skillet, add 2 regular size cans or one family size can of cream of mushroom soup. Add about 2 cups milk, Mix well to remove lumps. Season with Worcestershire sauce, pepper and 1 or 2 teaspoons nutmeg (the secret ingredient). Cook on medium heat and stir well, add the meat balls and let the mixture simmer about 5-10 minutes. If too dry, add a little more milk. A few spoons of sour cream adds richness to the gravy. Serve with rice or noodles

Italian Meatballs - Add 1/2 dry parmesan cheese Finely chop about 1/4 cup pepperoni slices and add to meat mixture making sure to mix well.

[LuvLoogie]

8. Paradise by the Oven Light

You gotta do what you can...

[MissMillie]

12. That's very funny!!!!

but I won't do that.

[LuvLoogie]

23. Heh

[Postal Grunt]

9. There's yet another alternative.

Some searching on the more popular internet sites will lead you to meat loaf pans.They're usually a bread pan with a removable insert to let you lift the meat loaf out of the pan or a pan with an insert that lets the loaf sit above the bottom where draining juices accumulate. Many are made by reputable manufacturers and range in price from around $14-$21. If someone frequently bakes meat loaf they can be useful and the pan itself can also double in use for baking bread

[lillypaddle]

10. I saw those!

After I bought the silicone. They look pretty cool, but I'm going to try to make do with what I've got for awhile. I spend way too much on Amazon.

[Lars39]

24. I had one of those pans in non-stick.

Things stuck. It had little valleys in the drain pan that made it a PITA to clean. Chucked it after 2 tries.

[Retrograde]

15. I do free-form meat loaves

and use a mixture of meats (ground beef, lamb, and pork), a finely minced mirepoix (onions, carrots, celery), breadcrumbs, and an egg to hold it together. I started doing the free-form because I can make smaller meat loaves that way, it lets the fat run off, and gives a crispy top and sides.

[lillypaddle]

16. Sounds good nt