We tried this meatloaf and potato recipe from Molly Gilbert’s Sheet Pan Suppers: http://www.grandparents.com/food-and-leisure/recipes/bruces-barbecue-meatloaf-and-potatoes-recipe. We used an 18 oz bottle of Sweet Baby Ray’s original barbeque sauce for the recipe. Instead of creating a free-form loaf on top of the perforated 10×6″ foil, we lined a loaf pan with parchment paper, leaving extra parchment flaps along the long side of each pan. We gently poured the meat mixture into the lined loaf pan, trying not to pack it too tightly (but the next time, we may pack the meat more firmly). We then placed the perforated foil on the open end of the loaf pan, then gently inverted the entire, filled loaf pan (with the perforated foil securely on top) onto the baking rack. This allowed us to form a decent meatloaf prior to baking. We sliced the potatoes with a mandolin, but the next time we will hand-cut them to make sure they are at least ¼” thick so that they do not burn. (Aug. 2016)
Cooking Adventures 