Meatloaf in a pan or in free form?
- Thread starter mignon
- Start date
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msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,930
LOL @ ella!! and i am thinking of making a loaf also!
thank you andy thats what i thought but i had to ask.
I prefer free form baked in a foil line 9x13 pan for easy cleanup and am always experimenting with different variations - dry bread crumbs, fresh, oats, seasonings...
My current favorite variation is from Paula Dean and uses 1 cup diced tomatoes and rolled oats in the mix.
My current favorite variation is from Paula Dean and uses 1 cup diced tomatoes and rolled oats in the mix.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,930
ok i know this is gonna sound snooty and slap me if you want but i rarely line pans with foil because of "green" reasons. i use parchment Paper instead and get easy cleanup also as in no burned on pan i only need to deal with the grease. the only time i use foil is roasting a large bird. i tent other cooked out of oven foods with the plastic dome for use in microwaving things.
i aslo use more oats than dry crumbs as you do which make a moister loaf in my opinion.
