Press the mixture into an ungreased 8 inch (1 1/2 quart) round glass baking pan. Bake at 350°F. 65 to 75 minutes or until center is cooked through and meat thermometer reads 160°F.
Press the mixture into an ungreased 8 inch (1 1/2 quart) round glass baking pan. Bake at 350°F. for 65 to 75 minutes or until half cooked through and meat thermometer reads 160°F.
Glass pans cook food faster than most metal pans. …
If your oven is going through a refrigeration cycle, a glass pan can hold its temperature better. In turn, according to the University of Nebraska Cooperative Extension, the food you prepare absorbs heat faster and cooks faster.
When choosing a baking pan, avoid a small loaf pan or casserole dish. A tight fit means the loaf will steam—think school luncheon meatloaf. Instead, use a tray or large casserole dish and allow some breathing room so the edges caramelize nicely.
Place the roast fat-side up in a Pyrex casserole dish. 2. Fry the meat uncovered. Allow 28 to 32 minutes per pound for a raw roast, 34 to 38 minutes per pound for a medium roast, and 44 to 48 minutes per pound for a well done roast.
Glass slows the flow of heat between the oven air and your dough until the glass heats itself. Then the glass holds the heat much longer than metal. Because of these properties, jar-baked dough often takes longer.
Cover a single large meatloaf with a piece of aluminum foil during cooking to keep it moist, but uncover during the last 15 minutes of baking. “Meatloaf is great for either freezing raw for cooking later, or cooked and frozen for reheating.” Preheat oven to 350 degrees F. Lightly grease a 9 x 5 inch loaf pan.
So if you’re in a pinch and need to use glass or ceramic cookware for recipes that call for bakeware, reduce the baking temperature by about 25°F. It’s also important to note that some glassware like Pyrex can be susceptible to thermal shock, meaning rapid temperature changes can cause your bakeware to shatter.
Stale bread is an essential ingredient in meatloaf because it helps hold the meat together. Mixing dry bread, however, draws some of the moisture out of the meat. Follow this tip: For a juicier meatloaf, soak the bread in milk until thick and mushy before tossing the mixture together
Why put milk in it. Milk will soak into the breadcrumbs and help keep the meatloaf moist. I usually use whole milk in recipes, but any type of milk, including non-dairy milk alternatives, could be used.
Oven temperature is typically set to 350 degrees F to cook meatloaf. This is the temperature you should use to ensure the meatloaf cooks and doesn’t dry out. Too high and the outer crust will burn before the inside is fully cooked, too low and you won’t get that delicious crust.
The most common reason your meatloaf can fall apart is it doesn’t contain enough binding agents, like eggs and breadcrumbs. These ingredients are key as they ensure the meat mixture sticks together and stays together during cooking.
When a Pyrex bowl is heated or cooled rapidly, different parts of the bowl expand or contract at different rates, causing stress. If the stress is too extreme, the structure of the shell will fail, resulting in a spectacular shattering effect.
These dishes are designed to withstand high temperatures, but cannot withstand sudden changes in temperature. If Pyrex dishes go from cold to hot very suddenly, they can crack and break.
It is best to place the dish on a dry tea towel or metal cooling rack to cool. Damp cloths or surfaces can also cause the hot glass to shatter. Do not use tempered glass pans on the stovetop, under the grill, in a toaster, or on a grill.
USE YOUR PYREX® GLASSWARE SAFELY
Pyrex® glassware is as versatile as it is durable. You can use it to prepare, store, cook, bake, reheat or reheat food – in a preheated oven, convection oven or in the microwave. And cleaning is easy – just pop your Pyrex® glassware in the dishwasher.
The MVP in action. Aluminum is good for cakes, bars and pies – but also for bread: focaccia, sandwich breads and rolls. Since metal heats up faster than glass, it contributes to better rise and sharper, browner edges.