Have you ever had a frozen boneless turkey roast? The kind that comes in an aluminum loaf pan, and cooks in its own gravy.
It's recommended you put it on a baking sheet, so the gravy doesn't spill over in the oven.
Last night I found that it slips right into a cast iron loaf pan, like a glove.
Not to mention because of the heat retention, it will cook slightly faster that way.