caramelize and become soooo good, whereas a loaf pan can trap moisture and “steam” the sides.
Why did my meatloaf fall apart?
This usually means there wasn’t enough “binder” (egg and breadcrumbs) or the meat wasn’t pressed firmly enough when shaping. Give it a good squeeze when forming the loaf!
Can I freeze meatloaf?
Absolutely! You can freeze it raw (wrapped tightly) or cooked. It’s a weeknight rescuestaple—just thaw in the fridge before baking or reheating.