stark wrote:

> 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.

I've never used one of those specialty "meatloaf pans" as they seem to
be one of the more unnecessary items available. I bet they're a bitch to
clean too?
I just like to make free form loafs and if I'm so concerned about excess
fat I just use leaner meats. I bake mine in a large Pyrex baking dish
with plenty of space around the loaf for any drippings to spread thin.
It just isn't an issue.
Today I'm making my half ground chuck, half ground lamb cardamom spiced
meatloaf. It is to die for!