In article >,
Damsel in dis Dress > wrote:

> On Thu, 8 Jan 2009 00:02:30 -0800, "Joy" >
> wrote:
>
> >The crust is my favorite part, too, especially for sandwiches, so I just
> >spread my mix directly on a sheet pan. You can make it as thick as you'd
> >like, leaving room around the edge for fat runoff. For sandwiches, you can
> >cut it to fit any size of bread you happen to have, and it's all crust!
> >Kinda like using muffin-top pans.
>
> Joy, you are an evil genius! Thank you! I've never heard of sheet
> meatloaf before. And I'll bet it cooks a lot faster, saving energy,
> too!
>
> Carol

I just read something about meatloaves -- a mag in a waiting office, I
think -- maybe a new Woman's Day or Family Circle. Ways to make them
and one thing they emphasized was to have some 'height' to it; that if
you spread it too thin on/in a pan it comes out more like a hamburger
than a meat loaf. I understand the distinction they make and agree;
there's a difference between a meat loaf and a hamburger.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."