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Round meatloaves may be pie or ring shaped.
Use a 10-inch pie plate for pie shaped loaves.
The ring shape works well in most ovens because energy penetrates the center for even cooking. Use a 3-qt round casserole with a 6-oz custard cup inverted and placed in center of dish. Place meat mixture around custard cup.
Loaf shape is traditional and can be microwaved successfully as long as it is rotated during cooking. If your oven overcooks the corners, microwave at 70% (Medium-High) and add an additional 6 to 9 minutes.
Individual loaves are formed by placing meat mixture in six 6-oz custard cups. Arrange cups in ring in oven, and rotate once or twice.