# Meatloaf
**URL:** https://community.anovaculinary.com/t/meatloaf/8897
**Category:** Anova Precision® Cooker
**Created:** [August 16, 2017, 4:20pm UTC](https://community.anovaculinary.com/t/meatloaf/8897 "2017-08-16T16:20:04Z")
**Posts on this page:** 18
**Page:** 1
### Author:  [@nickl](https://community.anovaculinary.com/u/nickl)
#### Post date: [August 16, 2017, 4:20pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/1 "2017-08-16T16:20:04Z")
Has anyone started a meatloaf cook in a bagged silicone bread pan? I’ve started hamburgers and loved them but would prefer to not lose the shape by the Foodsaver process.
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### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [August 16, 2017, 5:05pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/2 "2017-08-16T17:05:42Z")
I haven’t personally, although I have seen photos and recipes for pate that do exactly that, they put a loaf pan in the bag and then vacuum seal it.
Might want to use a metal pan though. I think a silicone pan would likely deform when you pull the air out of the bag and it squishes down.
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### Author:  [@MaxLaChat](https://community.anovaculinary.com/u/MaxLaChat)
#### Post date: [August 16, 2017, 11:07pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/3 "2017-08-16T23:07:43Z")
Instead of trying to vacuum seal both the meatloaf and the pan, freeze the meatloaf in the pan, take it out of the pan and then vacuum seal just the meatloaf.
You can either let it thaw before putting in the cooker, or just add 50% to the cooking time.
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### Author:  [@nickl](https://community.anovaculinary.com/u/nickl)
#### Post date: [August 17, 2017, 1:41pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/4 "2017-08-17T13:41:07Z")
Thanks Max.
Sometimes solutions are so obvious and I try to make life difficult beyond necessity.
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### Author:  [@ANDRE1D](https://community.anovaculinary.com/u/ANDRE1D)
#### Post date: [August 18, 2017, 2:24pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/5 "2017-08-18T14:24:27Z")
@nickl - You could try wide-mouth Mason (Ball) jars if you don’t mind their round shape.
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### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [August 18, 2017, 2:25pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/6 "2017-08-18T14:25:29Z")
Wouldn’t that make it “Meattube”?
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### Author:  [@ANDRE1D](https://community.anovaculinary.com/u/ANDRE1D)
#### Post date: [August 18, 2017, 2:31pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/7 "2017-08-18T14:31:47Z")
acs - Yes, Mason jars would make “meat tubes” or extra large sausages without casing. (Wide-mouth to facilitate slipping the meat out of the jar.) Foodsaver sells vacuum adaptors for regular as well as wide-mouth jars.
Important: The foodsaver adaptor is for post-conservation only, of course. For sous-vide purpose, a Mason jar lid & ring should only be tightened until your fingers meet a bit of resistance. This will allow air to escape during cooking.
Note: Having a tubular shape also allows you to easily slice your meat loaf into perfect 3" hamburger shapes.
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### Author:  [@ANDRE1D](https://community.anovaculinary.com/u/ANDRE1D)
#### Post date: [August 18, 2017, 4:30pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/8 "2017-08-18T16:30:23Z")
@nickl - Perhaps this is a better solution? How about the 48 oz Anchor Square Jar with Glass Lid?
SOURCE: [48 oz. Anchor Square Jar with Glass Lid](http://www.jarstore.com/jars/48-oz-anchor-square-jar-with-glass-lid/)
Water could reach the neck line, and be maintained below the cover. It has a square shape without shoulders. Perfect for a meatloaf or Irish bread? I’m pretty sure the glass would resist a meatloaf’s low temperature requirement of 3 hours at 60~63°C (140~145.4°F).
A jar can also be placed in a sealed vacuum pouch to be submerged completely if need be.
You can inquire at 860-826-1881.
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### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [August 18, 2017, 7:21pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/9 "2017-08-18T19:21:35Z")
“Hi honey! Whats for dinner?”
“Meattube”
😨
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [August 18, 2017, 11:37pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/10 "2017-08-18T23:37:58Z")
Wouldn’t it still be meat loaf? Nut loaf is traditionally done in round tins and is still called loaf.
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### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [August 19, 2017, 2:02pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/11 "2017-08-19T14:02:05Z")
Does. Not. Compute.
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [August 19, 2017, 9:26pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/12 "2017-08-19T21:26:03Z")
Traditional Nana’s nut loaf…
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### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [August 19, 2017, 9:55pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/13 "2017-08-19T21:55:42Z")
I hearby dub thine '“Sir NutLog”.
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### Author:  [@Jennajjh](https://community.anovaculinary.com/u/Jennajjh)
#### Post date: [August 28, 2017, 10:20pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/14 "2017-08-28T22:20:21Z")
This may have been the best thread ever to stumble across looking for meatloaf ideas.
I don’t have any more ideas, but I laughed a little harder than I probably should have at work.
I may try mini-mason jars for individual portions. No idea how I’ll explain meat-tube at work tomorrow.
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [August 29, 2017, 7:54am UTC](https://community.anovaculinary.com/t/meatloaf/8897/15 "2017-08-29T07:54:53Z")
Just think, you can probably do stuffed meat tube. And then once you have perfected that you could try wrapped stuffed meat tube.
@acs that should probably be Dame NutLog.
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### Author:  [@Jennajjh](https://community.anovaculinary.com/u/Jennajjh)
#### Post date: [August 29, 2017, 5:10pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/16 "2017-08-29T17:10:24Z")
Update: Mini mason jars collect WAY too much grease. Had to pour it off as they came out.
Texture was good though, put stuffing on top for some added fluff.
Does anyone know if mason jars can go in the oven to brown the top?
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### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [August 29, 2017, 9:02pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/17 "2017-08-29T21:02:47Z")
> [@Ember](#):
>
> @acs that should probably be Dame NutLog.
If it’s a really large NutLog, say 6-8 inches diameter an at least a foot and a half long, can we call it the Great Dame NutLog?
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### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [August 29, 2017, 9:04pm UTC](https://community.anovaculinary.com/t/meatloaf/8897/18 "2017-08-29T21:04:45Z")
> [@Jennajjh](#):
>
> Does anyone know if mason jars can go in the oven to brown the top?
They are not oven safe and could potentially shatter.