Posted by nancy on 3/7/2011, 5:18 am
70.104.100.204
I make meat-loaf in bulk often for 20/30/50 guests. I have already bought my meat, in bulk, over 150 lbs, so cant afford not to use what i have, but it is rather a lot of grease when i brown it, which means allot of grease in bottom of meat-loaf pan. So my loafs are not real solid and pretty. taste great, but not real easy to slice. i do have hotel pans with the pans with holes that fit inside. should i be using them? i am doing meat-loaf for 35 tomorrow vip dinner. I figured about 7 lbs meat, maybe 8 to allow for waste weight in grease. 4 cups bread crumbs, 1 can milk, 12 ox catsup, seasonings? should i bake let sit, then pre slice in pan, keep warm till delivered?any help? thanks again
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