One time on Usenet, "jmcquown" > said:
> Gal Called J.J. wrote:
> > One time on Usenet, said:
> >
> > <snip>
> >
> >> I make my meatloaf in a cast iron pan... I put it on a rack in a
> >> (larger than needed) pan to contain the rendered fat. I use the
> >> least expensive of hamburgers... fat = flavor, but I don't want it
> >> to swim in grease.
> >>
> >> 
> >
> > Regarding that, I should have mentioned that I used a turkey baster
> > to suck out most of the grease about halfway through cooking time.
> > I'll have to add that note to my recipe...
>
> What an EXCELLENT idea!
*Blush* Thank you.
> I never thought of that! Since I haven't made a
> turkey in, oh, years, but still have a baster, that's an excellent use for
> it! Thanks, JJ!
Happy to help, especially since you gave me the idea of using a crock
pot in the first place. And regardless of what Sheldon says, removing
most (not all) of the fat does not make it dry; that may be the case
with a *baked* meatloaf, but the crockpot kept it nice and moist.
Just be careful with your baster -- I accidentally squeezed mine and
the grease shot out all over the side of my microwave and my tea &
sugar jars. Oh well, they needed a good cleaning anyway... ;-)
--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF