On Dec 14, 9:36 pm, "Edwin Pawlowski" > wrote:
> "Wayne Boatwright" > wrote in message
> > Personally, I do not like meatloaf baked in any kind of loaf pan. I prefer
> > one where the meat mixure is mounded into a loaf and baked on/in a larger
> > pan. This allow the entire surface to really brown nicely. I also bake
> > mine on a rack, so the excess fat drains away.
>
> > I use a mixture of beef, pork, and veal for the meats.
>
> Same here but no rack. We use the cast iron pan for meatloaf. Cut up some
> potato and place them around it to cook at the same time.

Well I'm off the double pan too, now. Mine started flaking, a thin
strip of what must
have been an attempt at non-stick over simple tin. No telling what
I've been eating.
Cheap pan. Don't think Chicago Metallic would do this.

Cast iron skillet seems a great idea but those potatoes around my
meatloaf would be
delicious grease bombs. And I could have bobbed for them.