I made the meatloaf recipe listed below.
It tasted great, but it fell apart when I took it out of the loaf pan.
Unfortunately, I didn't have parchment paper and a wire rack which what
was called for in the recipe. I am not sure if this is the problem
(since I made other meatloafs in a loaf pan), or perhaps the selection
of ingredients.
Also, I hear of people using muffin tins to cook their meatloaf.
It is supposed to cook the meatloaf quicker + it gives individual
portions and crispy tops. Do I need to modify a meatloaf recipe to cook
them in muffin tins instead of a loaf?
Thanks


Serves 6
Be careful not to overknead the meatloaf ingredients; doing so will
result
in a heavy and dense loaf.

3 slices white bread
1 large carrot, cut into 1/4-inch-thick rounds
1 rib celery, strings peeled, cut into 1/2-inch squares
1/2 medium yellow onion, roughly chopped
2 cloves garlic, smashed and peeled [3 instead]
1/2 cup fresh flat-leaf parsley leaves, loosely packed
1/2 cup plus 3 tablespoons ketchup
4 1/2 teaspoons dry mustard
8 ounces ground pork (12oz)
8 ounces ground veal
8 ounces ground round (12oz)
2 large eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon Tabasco Sauce, or to taste
1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling
2 tablespoons dark-brown sugar
1/2 cup of parmesean cheeze
1 tablespoon olive oil
1 small red onion, cut into 1/4 inch-thick squares

1. Preheat oven to 400=B0. Remove crusts from bread, and place slices
in
the bowl of a food processor. Process until fine crumbs form, about 10
seconds. Transfer bread crumbs to a large mixing bowl. Do not
substitute
dried bread crumbs in this step, as they will make your meat loaf
rubbery.

2. Place carrot, celery, yellow onion, garlic, and parsley in the
bowl of
the food processor. Process until vegetables have been minced, about 30
seconds, stopping to scrape down the sides of the bowl once or twice.
(Chopping vegetables this way saves time and ensures that vegetables
will be
small enough to cook through and not be crunchy). Transfer vegetables
to
bowl with the bread crumbs.

3. Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef,
eggs,
salt, pepper, Tabasco, and rosemary. Using your hands, knead the
ingredients
until thoroughly combined, about 1 minute. The texture should be wet,
but
tight enough to hold a free-form shape.

4. Set a wire baking rack into an 11-by-17-inch baking pan. Cut a
5-by-11-inch piece of parchment paper, and place over center of rack to
prevent meat loaf from falling through. Using your hands, form an
elongated
loaf covering the parchment.

5. Place the remaining 3 tablespoons ketchup, remaining 2 1/2
teaspoons
mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry
brush,
generously brush the glaze over loaf. Place oil in a medium saucepan
set
over high heat. When oil is smoking, add red onion. Cook, stirring
occasionally, until onion is soft and golden in places. Add 3
tablespoons
water, and cook, stirring, until most of the water has evaporated.
Transfer
onion to a bowl to cool slightly, then sprinkle onion over the meat
loaf.

6. Bake 30 minutes, then sprinkle rosemary needles on top. Continue
baking loaf until an instant-read thermometer inserted into the center
of
the loaf registers 160=B0, about 25 minutes more. Let meat loaf cool on
rack,
15 minutes.