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Old 07-20-2009, 12:10 PM   #61
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Quote:
Originally Posted by msmofet View Post
what do you do with the bread after the meat loaf is done cooking?

Toss it. It's just there to soak up the fat.
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Old 07-20-2009, 12:14 PM   #62
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Toss it. It's just there to soak up the fat.
LOL @ ella!! and i am thinking of making a loaf also!

thank you andy thats what i thought but i had to ask.
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Old 07-20-2009, 12:35 PM   #63
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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.
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Old 07-20-2009, 01:17 PM   #64
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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.
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.
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