Quote:
Originally Posted by Buzz
You must have cut the meatloaf while it was right out of, or shortly there after, out of the oven? Still looks dam tasty!
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Yeah, it would hold better if I let it sit for 15 minutes. Too damn hungry and it smells too good to wait.
Okay, looking for opinions from everyone. Do you cook your meatloaf in a loaf pan or in a more open container like my broiler pan? My thinking was I didn't want my meatloaf swimming in fat when it was done. However, the drippings in my boiler pan were delicious (only swiped a finger and flushed most down the drain). If the drippings were infused through the loaf, it would have been crack.