meatloaf holding issues

ericp

I need some help. I have an event coming up and I wanted to add smoked meatloaf to our arsenal. My question is can we hold meatloaf in cambros for a 3-4 hours without issues. Im not concerned with temp. I can hold temp no problem. I'm concerned with texture and drying out. Thanks everybody

SGH

@ericp‌
If you don't over cook the meatloaf you should be able to put in a covered aluminum pan in your cambro with no problem. If you over cook it a little or are going to try to hold it for a extreme time I would recommend catching all the drippings that most usually discard and pour them back over the meat loaf before you wrap. As long as you keep it warm these said juices can be poured back off if you desire before serving. I hope this helps my friend .

ericp

@SGH. thanks for the advise. I think your right. Mixing some of the juice back in would control any dryness. Thanks for the tip. I normally discard that juice at home and just sauce it but at an event i'm going to save that juice

SGH

I normally discard the juice as well unless I need to hold the loaf for a extended time. Adding the juice back has worked very well for me the times I have had to hold the loaf. Glad that I could help you my friend.

nolaegghead

What SGH said, and you might want to undercook them by 10F as they'll continue to cook more than normal when wrapped in foil in a cambro. 

HDumptyEsq

I always draw off the juice, let the fat separate in the fridge and use the remainder for gravy over the mashed potatoes. Assuming mashed potatoes are going with….

ericp

Wow. Thanks for tips. Really appreciated.im going to undercookand save the juices. I love this site and all your folks help