Getting savoury loaf from tin

savingforoz

Hi, I'm hoping one of you lovely people can help. I often make savoury "loaf" style meals in a loaf tin, which I then slice and have with mash, veg etc. I can never seem to get them to come out of the tin in one piece and I am not sure why. I grease the tin liberally before adding the ingredients. Could it be that I need to let it rest once it's out of the oven? I do that now but maybe not for long enough (patience is a virtue that wasn't bestowed on me ). I'm thinking that as it cools it will shrink away from the sides and so slide out easier - would that be right? If so, how long do I need to let it rest for? Would it be best to let it cool completely, then heat up what I need for the next meal?

Thanks in advance for any help. I did do a search but didn't find anything.

Bronnie

Line the tin!!!!!!!!!!!!!!!!!!!

savingforoz

I have baking parchment, would that do it? Apologies if this seems obvious, but I am a newbie aspiring domestic goddess (and enjoying it all!)

zippychick

If you line the tin with parchment/greaseproof, and grease it lightly it is highly unlikley to go wrong. You should let it cool rather than doing when completely hot - 5-10 mins should be enough.

When i make carrot cake in a loaf tin, this is how i do it with greaseproof and it never fails. I probably don't need to also grease it, but some recipes seem to call for that and I would hate to go to all that effort for it to fall apart. Good luck.:D

Out of interest what kind of savoury loaf do you make? It's not something I have ever tasted or thought of making. Must do a search.

savingforoz

Thanks, Zippy, will try that :beer:! I'll also let it cool a bit longer than I do now, as well.

Bronnie

savingforoz wrote: »

I have baking parchment, would that do it? Apologies if this seems obvious, but I am a newbie aspiring domestic goddess (and enjoying it all!)

Sorry savingforoz, maybe my answer came across not quite in the way intended!
It's just that I had just finished typing a long response to you involving laying strips of folded greaseproof in the tin to use as 'handles' to lift the meatloaf out, when I realised I had missed the blindingly obvious answer myself!!!!!!!!!!!!

The basic meatloaf recipe that I found foolproof when I was cooking for a family was minced meat, very very finely chopped onion, fresh breadcrumbs and an egg.

Infinitely variable.....any type of meat, white or brown breadcrumbs crumbs (Use up the crusts), LOTS of seasoning, herbs etc to compliment the type of meat,

Good luck!

Patchwork_Quilt

I always use non-stick baking parchment from Asda for meatloaf, or sometimes, a butter paper, since they are free.

The other way of doing it is to mould the meatloaf into shape on a baking tray (lined). Using this method, you get a crispier outside.

savingforoz

Thanks, Bronnie and Patchwork Quilt :beer:. Think I'll give both methods a try. Now that I think of it, lining the tin does seem obvious - and would use up that roll of baking parchment sat in my cupboard doing nothing...:D

You lot are so helpful and knowledgeable :T I am enjoying so much improving my cooking skills - have come on in leaps and bounds in teh last few months :j

janeawej

I just cut a rectangle of baking parchment and put in the tin to line the 2 long sides and the bottom as i can be bothered to line the whole tin! then when its slightly cooled run a knife along the short ends to loosen and hey presto out it comes! hope this makes sense!

Butterfly_Brain

I use a 2lb silicone bread tin its just pops out

savingforoz

That's a good idea, Butterfly Brain, I'd not even thought of that. Thanks.