Quote:
Originally Posted by cdcox
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.
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I never cook it on a broiler pan but in a loaf pan, or round ceramic pan with a round shaped loaf in the middle or round cast iron.
I have never had to allow it to sit so it won't break up. That suggests to me that the ratio of what it's mixed with is off because it doesn't bind enough.
Mine still has juices oozing out that mix with the tomato sauce I use on top. I NEVER use ketchup on top. Sometimes I might also add cheese, or bacon or both on top of the tomato sauce.