Wednesday, December 23, 2015

Tiny tip - Pesky Parchment Paper...

When I was a girl, there was "Wax Paper" (there still is, of course) but that was long before there were any plastic bags, and certainly, we didn't have parchment paper to use in the kitchen.  I am not sure when that became available.  It is very nice stuff, but if you buy it in a normal store, it's pretty expensive, too.  I was able to get a large box of it at Sam's Club at a very reasonable price, and since I rarely have a need for it, this box will last me a long time.  Since I have Silpat sheets, I don't use it under cookies and things like that in baking.  For dinner today, I am making a meat loaf (recipe below).  I decided it will be much easier to safely remove the loaf from the baking pan if I could line it with parchment paper.  I ran across this tip on Mrs. Volfie's YouTube video.  It's brilliant!  What she does is crumble up the piece of parchment under running water.  Then it is Very Easy to line your baking pan! 


Meat loaf recipe

2 pounds ground meat (I used 1 pound beef and 1 pound venison)
2 eggs
2 slices bread, broken into little pieces
1/3 cup milk
2 teaspoon sea salt
1/4 teaspoon pepper
fresh or dried basil leaves, as much as you like (I didn't measure it)

Mix all of that together thoroughly,  pack it into a lined or greased loaf pan and bake for 1 hour at 350F, until the internal temperature is at least 160F ( I check with a thermometer.)


  1. I can't wait to try this tip ad recipe.

  2. I use wax paper a lot. I have parchment but don't find so many uses for it. I do use it sometimes like now for lining Christmas cookie tins because you can make a bigger circle out of it than wax paper.

    Is there a dent in the top of your meatloaf?

    1. Yes, there is! That's where I put some of my homemade ketchup before I bake it. :) Thank you for all of your comments. Happy New Year!


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