On 5/26/2021 9:52 PM, jmcquown wrote:

>
> I will admit to never having made this recipe but hey, if I think to
> look for 2019 <G> Lipton Onion Soup Mix I'll give it a try!
>
> I do have an observation from my first couple of times making meat loaf
> as a youngster, for those who don't know any better.Â* Despite the term
> "loaf", don't think of it like a loaf of bread.Â* The meat isn't going to
> rise.Â* My mother made meat loaf in a bread pan.Â* Swimming in fat.Â* She
> lifted it out and let it drain and it was really, very very bland and
> still rather greasy.Â* Ugh.
>
> I didn't really know how else to cook it until I discovered a small wire
> rack I could place in the pan to hold the loaf and let fat drain off.
> Nice moist meatloaf, not greasy.Â* And oh boy, you can add all sorts of
> seasonings and stuff!
>
> I've heard of forming it into loaves and placing it on a slotted broiler
> pan in the oven, of course.Â* I haven't tried that yet.Â* I really don't
> make meat loaf very often.Â* When I do, I add rolled oats as one of the
> binders rather than bread crumbs.
>
> Jill

I use either a cast iron pan or any baking dish. I form a sort of loaf,
more like a mound, not square like a loaf pan.

Stick the meat in the middle. Then I cut up potatoes and peeled sweet
potatoes to bite sie and put them in the pan on the side of the loaf.

Oven about 350 for an hour. After 30 or 40 minutes I'll take a spoon
and mix up the potatoes so they cook more evenly on all sides.