Do I Need Baking Paper?

[catsrcool]

I am making this tonight:
http://www.bbcgoodfood.com/recipes/2938/hot-or-cold-meatloaf
Shouldn't the loaf tin be lined with baking paper?

[dannyk13]

Not essential, but makes it easier to remove meatloaf after cooking.

[Buenchico]

The fat in the prosciutto effectively greases the tin for you.

[catsrcool]

Thank you both.

[LyndaB]

I would, just to be on the safe side. But then I use baking parchment for everything. I think that whoever invented it should be King of England (or queen)

[stuey]

Did you know that baking paper/parchment is ideal for removing wrinkles and creases from the pages of vintage newspapers or magazines. Place the page on a firm surface; place a piece of baking parchment on it; and firmly iron it in circular motions. It's best to practice first on a piece of wrinkled scrap paper in order to get the right temperature of the iron, and the right technique of moving it...Do not use steam. PS: I'm assuming that you're not talking about greased paper.

[Retrochic]

stuey -would that work on a vintage print that got wrinkled due to damp?

[stuey]

It should, Retro. In fact I recently "rescued" a complete newspaper from 1941 which had been scrunched up and used for in between wall insulation! I carefully placed the entire unfolded paper on a firm surface and left it in the bathroom after taking two or three really hot showers and letting the steam stay in the room. I then placed weights evenly upon the paper (after removing from the bathroom) and left it for a few days, and then used the iron and parchment...Experiment first!

[Retrochic]

Thanks stuey I will practice on something. I vaguely remember seeing something on tv where the butler would iron 'Sirs' paper after he had read it so it would be flat again should he want to go back to it.

[stuey]

There's also a special paper that you can buy that repairs rips and tears. It's called "Filmoplast R". It actually "melts" into the tear when heated (ironed), and is virtually invisible. Museums use it. It's not cheap: $60 for a roll 3/4" wide and 150' long...Hope you don't mind this intrusion, catsrcool:)

[Retrochic]

Catarcool -sorry for going off topic. Anyway always use baking paper its so much easier -leave a little lip above the tim then just pull off paper before serving.

[stuey]

Retro, keep in mind that I'm talking about baking PARCHMENT and not grease-proof paper. Please check my post of Sunday 18th, 20:59hrs in CB.

[stuey]

Catsrcool, using the paper makes cleaning the baking containers much easier.

[EDDIE51]

You can make a meatloaf by just baking it wrapped it in baking parchment, no tin needed. We do this all the time in the pro kitchens I work in, saves washing up as well!

[catsrcool]

Thanks all. I am having it tonight I will let you know.

[catsrcool]

Update: I lined the tin with baking paper as suggested and it made removing the meatloaf a doddle. The water bath the tin sat in ensured it was lovely and moist. Will make again but try to get some more flavours into it. Looking at doing a spicy Asian influenced version next time.

[stuey]

I'm glad it was a success, catsrcool. I have to ask; did you use baker's parchment (paper) or grease-proof paper?

[catsrcool]

stuey I used baking parchment.

[stuey]

OK, thanks.