Ina Garten's Turkeyloaf
After reading how many of you had Turkeyloaf on your lists of "Favorites from Barefoot Contessa", I decided to try it tonight.It did come out very well. (I made 1/2 the recipe, and there was LOADS). I followed the recipe exactly. I just wonder why she has us putting the loaf on a baking sheet, rather than in a loaf pan. Any thoughts on why we shouldn't use a loaf pan? Would it be substantially different if I had used a loaf pan?
I think there are 2 kinds of meatloaf people - loaf pan people and sheet pan people.
I'm a sheet pan person. Personally, I prefer to have the grease drain away from the meatloaf, and I like the crispy edges that you get all the way around.
Someone may have a more technical answer, but I'm pretty sure it's just a question of preference...
Most cooking stores sell a loaf pan that has a liner with holes in it so the fat drains off. Works really well.
Would somebody please post the link or recipe to the site-for some reason, I am unable to locate it and would love to try it. Thank you!