Normally I don’t make meatloaf. But this time I decided to solve the main logistics problem: giving myself a good head start on cooking time. Plus two pounds makes a ton of meatloaf.
For reasons unknown to me: I seem incapable of remembering to warm up the meat in advance, so that I don’t end up with a frozen slab of meat for a mixing hand. But that’s a chronic problem that remains heat after year, lol.