On Dec 13, 11:33 am, Nancy2 > wrote:
> On Dec 13, 8:27 am, stark > wrote:
>
> > Those tiered meatloaf pans that drain the fat. Is it health vs.
> > flavor and how much flavor do you lose when you use?
>
> I use a mixture of ground sirloin (very low % of fat) and ground
> chuck, and usually end up with just a very small amount of fat. I
> certainly wouldn't bother with a special 2-part pan to bake a meatloaf
> in.
>
> N.

Hmmmm. I mispoke. Pan was not tiered, but 2-part; pan that drains
within a pan.
I used a pound and a half of ground round and a half pound of ground
pork. Had
three-quarter inch of fat and suet in lower pan. Must have been the
pork. Loaf was flavorful
but maybe a tad dry.