"Wayne Boatwright" > wrote in message
> Personally, I do not like meatloaf baked in any kind of loaf pan. I prefer
> one where the meat mixure is mounded into a loaf and baked on/in a larger
> pan. This allow the entire surface to really brown nicely. I also bake
> mine on a rack, so the excess fat drains away.
>
> I use a mixture of beef, pork, and veal for the meats.

Same here but no rack. We use the cast iron pan for meatloaf. Cut up some
potato and place them around it to cook at the same time.