Quote:
Originally Posted by Dr. Drib
I've never prepared meatloaf and then froze it. The thought seems somehow blasphemous. 
Meatloaf should be cooked and eaten the same day - steaming hot from the oven - along with buttery mashed potatoes and brown sugar-glazed carrots.
Cornbread is optional, but I've never made cornbread. (My father liked to make cornbread cooked with a mix of cheese, corn, and jalapeno peppers. When done, we'd cut the cornbread in half and bask in the aroma. Then we'd add butter and watch it melt into the cornbread. Savory. Delicious.)
Ummmmmmmm. |
My wife makes it the same way except she adds bacon.
I cook my meatloaf free form. I cover a rack, over a sheet pan, with aluminum foil and poke holes in it. I form the meatloaf on top and the fat drains off into the sheet pan. I also use a spatula to smooth the meat loaf before baking. This helps with browning and because the sides are open the whole loaf browns.
Apache