On 1/8/2015 7:43 AM, Gary wrote:
> Julie Bove wrote:
>>
>> Why the olive oil? I see no need for that.
>>
>> And why bake for a while and then put the glaze on? I put glaze at the
>> start.
>
> I agree on both points. I don't want any taste of olive oil in my
> meatloaf. I'd use canola or vegetable oil. I also put my ketchup glaze
> on before it ever goes into the oven.
>
If the ground meat is sufficiently fatty there's no need to add *any*
oil to the baking pan. YMMV.

Jill