"S Viemeister" > wrote in message
...
> 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.

That does sound much easier! Temp and time?

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