Dog3 wrote:

> ~patches~ > wrote in
> :
>
>
>>I'm just a little uspset with DH. After searching high and low in the
>>kitchen I could not find my meatloaf pans. Apparently he tossed them
>>thinking to surprise me with new ones not knowing I would be doing
>>meatlaf before it got cold. Godblesshim, he always has an excuss to
>>make himself look angelic Anyway, what I did was compromise. I used
>>an extra large glass casserole pan figuring I could cut the meat loaf
>>into squares. Since I wanted half plain and half with sauteed
>>mushrooms, onions, and cheese I figured no problem. I thought of
>>forming two loaves then decided to mush it all down in the pan then top
>>one side with the extras. I must say things are coming out nicely and I
>>may just use the casserole pan idea again. I like the idea of cutting
>>the meatloaf into squares rather than slices and I can cook two kinds at
>>once. It's cleaner and easier than meatloaf muffins and we never eat it
>>cold anyway.
>>
>
>
> Hmmm... Interesting concept. It sounds like a meat heavy pizza without any
> dough. Meatloaf casserole... I'm going to have to try it. Did you use a
> tomato sauce or fresh tomatoes and did you top it with bacon before
> stuffing it into the oven? One last question, what temp did you put it in
> and for how long. I'm thinking 350 for about 1-1/2 hours maybe...
>
> Michael <- loves cold meatloaf sandwiches
>
This was a regular meat loaf double sized baked at 350 for about an hour
or so. No bacon or tomato sauce. One half was left plain the other
topped with sauteed mushrooms and onions as well as cheese. The end
result is one half plain and one half fancy all cut itto neat little
squares