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PING...OldDave

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AZRP
AZRP Posts: 10,116
edited November -1 in EggHead Forum
I think it was you that reccommended a basket for cooking meatloaf, I bought one and tried it last night. I had a problem getting it out of the basket, it stuck everywhere. It was a fairly loose(wet) loaf and I had it filled to the top, probably not good ideas. I sprayed it with Pam first. What do you do to keep them from sticking? -RP
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  • Unknown
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    AZRP,[p]I don't use a basket but always use a perforated pizza pan for my meatloaf so it is not stewing in all that fat. I Pam the pan before I use it. Kinda hard to see the holes in the pan in this picture but they are there.[p]Dave[p]36MVC-008E.jpg

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  • RRP
    RRP Posts: 25,895
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    IMG_00991.jpg
    <p />AZRP,
    now that Dave has replied so I don't have to feel like I'm butting in here...this is my basket I use all the time. I merely spray it with PAM and never have the problem you describe. I wonder though if it may have something to do with the fat content in the meat...I typically use 80% ground chuck and I also use 1/2 cup of Italian bread crumbs - so maybe my loaf is more firm than yours.
    Re-gasketing America one yard at a time.
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  • JR
    JR Posts: 31
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    Old Dave,
    The meatloaf looks good Dave.
    Would you like to share the recipe?

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  • AZRP
    AZRP Posts: 10,116
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    Old Dave,
    Sorry man, I thought it was you, must have been RRP. Thanks. -RP
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  • AZRP
    AZRP Posts: 10,116
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    RRP,
    Yup that's the basket. I soaked cubes of bread in egg and milk instead of bread crumbs. Also had a pretty big load in the basket, had to destroy the loaf to get it out. It was delicious but messy. Thanks. -RP
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  • Unknown
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    John,[p]I will send it to you thru e-mail with some pictures.[p]Dave

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