On Wed, 26 Dec 2012 16:57:22 -0000, "Ophelia" ku>
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?
>
>
>--
The mixture should be firm enough that it can hold a shape without
support.
Janet US