"Janet Bostwick" > wrote in message
...
> 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.

Ok! Thanks)
--
--
http://www.shop.helpforheroes.org.uk/