Try using a dutch oven, a covered cooking pan that looks a lot like a casserole. There must be recipes for meatloaf using one of those.
The scientific principle at work is Convection. When the pot is covered the heat is retained, the soup begins to cook faster.
IT WOULD BE BEST TO COOK IN THE UPPER PART OF THE OVEN, COVERED IN FOIL OR PLACE IN A ROASTING PAN.
The sooner the better, but if you're not going to cook them straight away you need to keep them completely covered with water in a pan otherwise they will go a yukky grey/brown colour where the air comes into contact with them..
too cook.
a pan
No, your best bet is to put it in the oven at 425 for 15-20min. This will brown the outside. Then cover pan with foil and turn the heat down to 350. And cook until desired doneness. You can always cut the roast in half. That will make 2 smaller pieces that will cook faster. But be careful because the roast could come out drier.
Yeah if it don't jump out of the pan before you cook it
in a pan
To cook Crepes
a pan
In a frying pan