Thursday, September 29, 2011

Crappy Housewife Tip of the Day

Making meatloaf for dinner, but didn't plan far enough ahead? Split the meat into two smaller loaves (or four much smaller loaves) and shave 20 minutes or more off the cooking time!

Don't have four loaf pans? No problem! I never use loaf pans for meatloaf. I just shape my meat into approximately loaf-like shapes and line them up on my broiler pan. The fat drips through the cracks this way, leaving your meatloaf leaner, and there's more crispy outside bits (everyone's favorite part of the meatloaf, anyhow).

What's that? You like baked potatoes with your meatloaf, but now they won't cook in time, because your meatloaf will be done too quickly? Just microwave them for a few minutes (2-3 minutes per potato) before throwing them in the oven to give them a head start.

Look at that, three tips in one post! Guess what we're having for dinner tonight!

1 comment:

  1. Anything that can go in a loaf pan, like banana bread or meatloaf, I bake in a 9x9 or similar shallow pan. Same idea, different shape. But they're not fussy.