If you make meatloaf often, but don't like the idea of the meat sitting in rendered fat while it bakes, make a special "meatloaf pan." Buy an inexpensive metal loaf pan (or use an aluminum foil pan) and use an awl or ice pick to punch holes in the bottom at 1-1/2-inch (3.75-cm) intervals (punch from the inside out). Put the meatloaf mixture in the pierced pan and place it on a rack set inside a baking pan. That way, the grease will drain out as the meatloaf bakes, which gets rid of some of those pesky calories.
What an excellent idea, very clever. Thanks, I'm going to do that and recommend to others. Maria Bath UK (09/28/2004)
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