Oh pshaw, on Thu 13 Dec 2007 07:27:24a, stark meant to say...

> Those tiered meatloaf pans that drain the fat. Is it health vs.
> flavor and how much flavor do you lose when you use?
>
>

I wouldn't say it's health vs. flavor, but the intent is clearly to allow
the fat to drain away.

Personally, I do not like meatloaf baked in any kind of loaf pan. I prefer
one where the meat mixure is mounded into a loaf and baked on/in a larger
pan. This allow the entire surface to really brown nicely. I also bake
mine on a rack, so the excess fat drains away.

I use a mixture of beef, pork, and veal for the meats.

--
Wayne Boatwright

Date: Dec 13,2007

*******************************************
Countdown 'til Christmas
1wks 2dys 5hrs 45mins 41secs
*******************************************
Did you really expect mere proof to
sway my opinion? HA!
*******************************************