On Wed, 26 May 2021 22:17:08 -0400, Ed Pawlowski > wrote:

>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.* Despite the term
>> "loaf", don't think of it like a loaf of bread.* The meat isn't going to
>> rise.* My mother made meat loaf in a bread pan.* Swimming in fat.* She
>> lifted it out and let it drain and it was really, very very bland and
>> still rather greasy.* 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.* 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.* I haven't tried that yet.* I really don't
>> make meat loaf very often.* 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.

Ask them, theyre here. "You can stop saying that now. Thank you."
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This is a message from the other Dave Smith.