"jmcquown" > wrote in message
...
> On 12/26/2012 11:57 AM, Ophelia wrote:
>>
>>
>> "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?
>>
>>
> Yes, you could, and I did so for years because that's the way my mother
> made meat loaf.
>
> I have since learned to make a better meat loaf on a rack over a roasting
> pan. I really do want the meat loaf mixture to be fairly stiff. The
> binders (breadcrumbs, eggs) help with that. The other things are just for
> adding flavour. No, it can't be too moist when you bake it on a rack.

Understood! Thanks
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