So instead of browning ground beef on a stove can you get the same results by baking it? I know that people bake meatloaf but I'm wondering if someone would achieve good results by baking meat only as a way of browning it. If so, how long and at what temperature?

You can, I know people who do, they leave the meat formed as it was in the package, put it in a pan on about 325, when it's done, drain the grease and break it apart. We actually make it this was when we do our church spaghetti supper.

You can also boil raw hamburger as well. many do this when making loose meats.

Yes you definitely can, but i would break it up into smaller pieces first (like when browning for spaghetti sauce). It cooks more evenly that way, 350 deg. should be a smart temp. just keep an eye on it.

I'll tell you a little trick i use when i'm pressed for time and have forgotten to take the meat out to thaw, i put it in a skillet and put some water in the skillet then put a top on the skillet.
It steams the meat and makes it thaw MUCH more quickly.
When its is no longer pink, i can drain off the water and all the grease from the meat goes with it cause its floated up to the top. Makes for a much more healty sauce and then after you have drained the water/ grease off you can brown it the way you want.

krystan
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