On 12/26/2012 11:57 AM, Ophelia wrote:
> "jmcquown" > wrote in message

>> As some others have mentioned, if the meat is fatty, meat loaf baked in a
>> bread/loaf tin will be swimming in grease. Do you have some sort of rack
>> you could put over a baking pan? Form the mixture like a loaf of bread
>> and bake it on the rack.
>
> I do ... but it is not likely to disintegrate until it is cooked a bit,
> with
> nothing to hold it together? Hmmm I hadn't though about that. The mix
> would need to be very stiff. I suppose if I used the loaf tin, I could
> just pour off the fat?
>
That's what used to do. Now I generally make mini-loaves in a silicone
cupcake pan. I sit the pan(s) on a rimmed baking sheet, to make for
safer handling and to contain any fat.
Any fat pours off easily.