itsjoannotjoann wrote:
> ms. tonya wrote:
> >
> > Another good tip came from Paula Dean -food network- , she uses
> > sanwich bread to sit her meatload on in pan before baking to absorb the
> > grease instead of loaf baking in it's own grease.
> >
> > Tried her hint and it work nicely.
>
>
> Do you just slice through the greasy bread and serve it with the
> meatloaf or is there a trick to getting it off the bottom??
>
> I always just pour the grease off and dispose of it in the trash.
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Well, chacun au gout, but the point of my method was the gravy, which
is wonderful with meatloaf. I tip the pan to one corner, then you can
see the meaty juice, with the fat on the top. I discard enough fat so
that there are equal parts of fat and meat juice. You can tell by the
color. Then you stir in some flour to make a roux, add some water, stir
and scrape , salt and pepper and a bit of garlic salt, let it boil in
the pan for a bit, then add water, stir and cook, and you will have a
nice gravy. Most gravies have some fat in them.
Nancree