Try baking meatloaf in a muffin tin instead of the usual loaf pan. It will bake in half the time and you will have individual portions that are all ready to serve.
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I'm not much of a meat loaf eater, but when I do, I tend to favor the edges which are a bit more crustier than the rest. Your tip for baking in muffin tins would produce much more crust than the original method. I shall try this with a recipe calling for ground chuck and lots of bell peppers and onions.
Thanks
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