Skip the loaf pan. I prefer free form meatloaves to those cooked in a loaf pan. A free form loaf exposes more meat, so more of the exterior can be glazed, thus providing a more flavorful meatloaf.

It asked me to combine cold sourdough starter and commercial yeast, do a little minimal stretching and shaping, and bake the bread in a loaf pan — my pans were so neglected and manky that I had ...

Gently stir in cranberries and golden raisins. Spoon batter into a greased and floured 4-cup mini-loaf pan. Bake at 350F for 20–23 minutes, or until pick inserted in center comes out clean.

However, nonstick here does mean that if you do your share of prep, the pan will work in your favor, and you’ll be able to turn out a photo-worthy loaf (not an oxymoron) every time. And while my ...

At this point, take a 6 x 9 x 3 loaf pans (one you'd use to make homemade bread), grease the bottom and sides with margarine (or spray it with Pam), line the pan with a strip of parchment paper 11 ...

Preheat the oven to 375°F. Grease a loaf pan. Rinse the salmon in cold water. Using your fingertips, go through the salmon very meticulously, picking out any bones or spine of the fish.