Tips for the Perfect Sun Oven Meat Loaf

I read somewhere that meat loaf is one of America’s twelve most popular foods.

Cooking it in the Sun Oven is a good way to ensure it maintains its high ranking.

Given that it is so popular I’m sure most of you have your own favorite recipe.

To adapt yours for solar cooking you’ll only need to find a way to cover it. You could always go the aluminum foil and tea towel route, but I prefer to use an oval roasting pan. Mine is 14 inches long and just fits in the cooking chamber by placing it on the leveling tray on a diagonal.

It’s big enough to hold a standard bread pan with room for potatoes around the sides. The meat loaf comes out nicely browned and any juices that might overflow will be caught in the roasting pan.

For a larger loaf I line the roasting pan with foil and bake it without the bread pan. The foil makes it easy to lift the meat loaf out and the pan keeps the juices out of the Sun Oven’s cooking chamber. On a final note, my two favorite meat loaf recipes can be found here and here.

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