Am I the only one who noticed at the 9:04 mark, she grabs the "hot pan" with her left hand all the while holding it with a towel in her right? Good recipe tho, just wanted to point that out, which was odd, jus sayin.
It is actually better that way, as it fully sets up after the cooking and will not squish out the sides when you bite it.. 10-15 mins cool time is not really enough, but no one lets the initial loaf cool proper as that smell just draws everyone to eat it.. lol but reheated after refrigeration does not seem to turn it back into the gooey mess that the initial hot cooked loaf becomes if you cut it too early.. I normally make a few of them at a time and refrigerate them in a ziploc after slicing and just reheat portions as i need.. :)
Way too much meat and cheese. Better to use a baking sheet with edges instead of a flat cookie sheet. Never cut on metal. Always a good idea to vent the top.
Thanks for sharing! We love this ratio of meat and cheese (as do thousands of followers) but you can use less if you like. Also, I like to use a cookie sheet so the dough gets golden all the way around. A baking sheet with edges keeps the sides a little lighter than I like. And you can totally vent the top, but it's not imperative.
@@TheSuburbanSoapbox I will continue to use less meat and cheese while my rimmed baking sheet prevents liquids from dripping onto the base of my oven. I will also continue to use a cutting board because metal shards aren't good for me. 😬
