4 hours ago, JoNorvelleWalker said:
The recipe you linked is the one I had planned to try. Did the pan you used have a perforated insert?
Some months ago I was/am feeling overwhelmed and stopped reading the cooking forum entirely. However I shall try to at least skim the meatloaf topic posts. I notice Fat Guy recommended using a loaf pan with a rack insert.
No insert. That's what the baking paper is for.
I think I just put tomato paste on top instead of their overly sweet looking ketchup and sugar and whatever. I probably will skip the glaze altogether next time. No thyme or bouillon either, because I don't have any.
I blitzed the onion in the mini-processor attachment for my stick blender instead of grating.
Eager to see your results.
