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.