Ketchup isn’t just a topping. It’s a heat shield. That glaze forms a sugary crust that traps moisture. Without it, you get a sad, crumbly brick.
Fun fact: Some people use Worcestershire sauce or brown sugar in their glaze. It’s a sticky, caramelized force field. Your meatloaf is basically wearing armor.
One time, I forgot the ketchup. The loaf came out looking like a meteorite. Dry, gray, and sad. Never again.
Temps de cuisson idéal pour un meatloaf de 2 lb : Guide complet
The Panarchy: Loaf Pan vs. Sheet Pan
Loaf pan? Classic. But it traps steam on the bottom. You get a soggy underside. Nobody wants a wet-butt meatloaf.
Sheet pan? Freeform it. Shape it into a flat, football-like log. More surface area = more crispy edges. More crispy edges = more happy humans.
I use a rimmed baking sheet lined with foil. Easy cleanup. Plus, you can roast veggies around the loaf. Efficiency, baby.
