Last Updated on December 11, 2021 – Originally published in Nov 2016
A few years ago my oven died. So I thought it would be a perfect time to try out a recipe that I’d been eyeing warily ever since I bought my first Zojirushi bread machine.
I decided I’d try to make meatloaf in my bread machine.
Yes, the Zojirushi bread machine manual says you can make meatloaf in the bread machine.
How does that even work? Most Zojirushi machines have a “home made” setting that allows you to program the machine.
If the machine is programmed just to bake and all the other cycles (rise, knead and the rest) are turned off, then the bread machine will act like an oven and cook the meatloaf.
I’m a fan of meatloaf and the recipe looked fine in general. However, I noticed it called for two pounds of ground meat. That seemed like a lot, but I followed the instructions.
I took the kneading blades out of the bread pan, added the mixed ingredients and programmed the machine. (Programming the machine is really easy.) I set the machine to cook for one hour and ten minutes.
The meatloaf smelled great while it cooked.
When the timer rang, I tested the meatloaf with the meat thermometer to make sure it was thoroughly cooked.
The area near the side of the pan (the part getting the most heat) was done. However, the area in the middle of the pan was not even close to being cooked.
Here’s where the whole “meatloaf in the bread machine” idea falls apart.
It was clear that the meatloaf needed to cook more and my bread machine couldn’t do it.
Why? My machine needs to cool off after each use. It’s programmed to not start if the internal temperature is more than 104°.
So there I was with a half-cooked meatloaf and a bread maker that needed to cool off before I used it again.
The inability to cook the meatloaf for a longer time if needed is a deal-breaker. It’s imperative that meat dishes be tested for doneness and it’s critical that there be a way to cook the item longer if needed.
While I adore my bread machine, it is not designed to cook meat recipes.
I transferred the undercooked meatloaf to my slow cooker. After an hour and a half at the “high” setting, it was done.
In the end, the meatloaf turned out great. I may use the recipe in the future, but I will NOT make meatloaf in my bread machine ever again.
- 1 medium onion, chopped
- 2 Pounds ground sirloin (I used very low-fat burger)
- 1 Cup sliced mushrooms (we had red peppers on hand so I used those instead)
- 2 teaspoons salt
- 2 Tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- 1 Cup bread crumbs
- 2 large eggs, beaten
- ½ Cup ketchup
- 1 Tablespoon brown sugar
- 1 teaspoon mustard
When I use this recipe again, I plan to mound the meatloaf mixture in the middle of a large casserole dish. This will make sure that the juices don’t leak out of the pan.
I’ll cook it at 350° for one hour, adding the glaze on top of the meatloaf for the last 15 minutes. AND I’ll be sure to check the meatloaf with my meat thermometer to make sure it’s done.