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.
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