Prepare a loaf pan by oiling it lightly and then lining it with plastic wrap or parchment paper, so the liner extends over the edge of the pan. Set aside. In a large stockpot, cover the meat ...

The meat is formed in a loaf, sliced and typically fried in a pan until crispy. While the outside is crunchy, the interior of scrapple is mushy like a romantic comedy. Scrapple is typically eaten ...

The name scrapple comes partially from the word scraps as this dish was often made to use up the bones and leftover meat on a carcass and to ensure that nothing got wasted. It's still eaten today ...