I used the recipe from Washingtonpost.com for spicy mini meatloafs (http://projects.washingtonpost.com/recipes/2009/01/28/spicy-mini-meatloaf/).
They're great, but the only issue is that when I cook them, they have about .2 inches of film or gelee on the top, that looks the consistency of some sort of congealed fat. Does anyone else have this experience with meatloaf?
Post by Chris in NM on Mar 8, 2009 11:57:53 GMT -6
Hi and welcome! I have never had that problem with meat loaves before! Sometimes there is some gelee on the bottom of the loaf, and I just scrape it away. Do you cover your meal loaf? They should be left uncovered. Check out the beef section up towards the top of the message board. There are quite a few meatloaf recipes there. All are T & T. Chris