Same question...
What do y'all cook in the loaf pan? I know meat loaf is popular but this style pan won't let any of the grease drain out. I was about to purchase this pan a while back, but wasn't sure how it would work.
Yeah, I have the same question. I have one, and have rarely used it.
First, I generally make meatloaf in quantities MUCH larger than that tiny lodge cast iron loaf pan. I did see someone on here mentioned they now had a larger pan tho....
I tend to make my loafs with beef, pork, sausage, etc...generally a mix and generally NOT low on the fat scale (fat is flavor you know).
I tend to make my loaves "free standing" on a sheet pan so that fat drains well and it easily browns on all sides...I just line the pan with a silicone mat.
I've been thinking my next meatloaf, however, I might do on my BGE XL over lump and maybe 1-2 chunks of wood....maybe not.
Do any of ya'll cook meatloaf in your stick burners?
Also, do any of ya'll do rolled meatloaf or stuff meatloaves?
I often have fun taking a half sheet pan, lining with plastic wrap....and flatten out my main meat (usually ground beef, but at time mixed with ground pork)....I then put layers of stuff, like sautéed mushrooms, spinach, cheeses....sausages, etc.
And then I use the plastic wrap to roll the meat up jelly roll style and seal the ends and that is put on my sheet pan as described above (discard plastic wrap)...and that is my meat loaf...looks cool on slicing and presentation and always fun for a mix of flavors.
Do you do meatloaf in "flavors"? I vary between regular (a bit spicy, with onions, ketchup based sauce on top)...but sometimes "cajun" with the trinity, and more of a creole sauce, or more Italian, with mozzarella cheese, pepperoni and Italian sausage stuff in side, and more of a pizza sauce topping....
Ok...that's my meatloaf tome....
cayenne
