Use a perforated
nesting meatloaf pan if you've got one so that the fat drains out into the pan below.
Not exact matches
6) If you use a
meatloaf pan when you pull the
pan out of the oven, you can run a butter knife around the edges, especially if there's any fat that pooled around the top and didn't drip down.
I also like the broiler
pan as it allows the fat to drip off leaving a nice moist
meatloaf, but isn't greasy.
Transfer to a loaf
pan and press in an even layer, making sure you don't over pack the
meatloaf - this makes it dry.
I more or less scooped it out of the
pan, and am a little sad I won't be able to do «
meatloaf» sandwiches without them being more like sloppy joes.