I made meatloaf that was a minor experiment. I usually use half a kilo (about a pound) of ground beef to make a meatloaf. We discovered that meatloaf freezes well, so tonight I made my first ever one kilo meatloaf. Of course it took longer to bake, but it seemed to need salt. I have never added salt, per se, to my meatloaf. There is salt in the Worcestershire and in the fish sauce. The other thing that surprised me, was how high the middle of it got. Why does my meatloaf rise? I have actually noticed this, in a minor way, with the half kilo meatloaf, but it wasn't very noticeable, so I didn't give it much thought. But this double meatloaf, made in the same Pyrex loaf pan that I always use, really rose up, the full length of the loaf, down the middle. Anyone have any idea why. Also wondering why the double meatloaf needed extra salt.