I'm serving meatloaf to a crowd and would like to bake, slice and keep warm....?

Question

so I can cut down on the last minute mess and prep. Can anyone suggest how I should keep it warm? Do I cover it? Top with gravy? What temp etc.

Answer 1

Slice the meatloaf and place the slices in a baking dish that has been lined in aluminum foil. Place that baking dish into another baking dish that is a bit larger. Pour water into the larger baking dish that is under the one holding the meat. Wrap both dishes together in aluminum and place into the oven on lowest heat setting. (The water will keep the meatloaf from drying out.) When ready to serve, simply lift the meatloaf out of the pan and onto a serving platter. And your baking dishes should still be clean if lined with aluminum. Enjoy.

Answer 2

Doesn't matter nobody likes meatloaf....

Answer 3

Cut the loaf and reassemble and pack back into the pan and keep covered in a slow oven.

You could add gravy, but I think it would be messy to serve.

The temperature will depend upon how long it is going to be in the oven.

Answer 4

Bake it, let it sit on the counter for about 10 minutes before you slice it;  then put the slices in a big metal pan and cover tightly with foil.  It slices much easier (and looks better) if it's slightly cooled before you cut it.  Put the oven on as low as it will go.  You might also put a pan with some water in there too, to keep it moist inside.  If it seems like it's drying a little after a bit, you could drizzle a very tiny bit of water around the edges of the beef in the pan).  I'd heat the gravy separately and serve it in a gravy boat (not everyone wants gravy - or some might just want it on their mashed potatoes).   However, if you have one of those insulated fabric food carriers, they keep foods piping hot for hours!  Mine is the perfect size for a 9x13" pan.....

Answer 5

cook in a roaster, and keep in the oven on warm.