"jmcquown" > wrote in message
...

>> Excellent! Thanks you) Now. The cooking bit. In a loaf tin? For
>> how long
>> and at what temp, please? I realise it will depend on the size of the
>> thing,
>> but if I put in into a two pound loaf tin ...
>>
>>
> As some others have mentioned, if the meat is fatty, meat loaf baked in a
> bread/loaf tin will be swimming in grease. Do you have some sort of rack
> you could put over a baking pan? Form the mixture like a loaf of bread
> and bake it on the rack.

I do ... but it is not likely to disintegrate until it is cooked a bit, with
nothing to hold it together? Hmmm I hadn't though about that. The mix
would need to be very stiff. I suppose if I used the loaf tin, I could just
pour off the fat?


--
--
http://www.shop.helpforheroes.org.uk/