Those tiered meatloaf pans that drain the fat. Is it health vs.
flavor and how much flavor do you lose when you use?

On Dec 13, 6:27 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 think it's not health v. flavor, it's crusty v. soft sides. We
usually focus on meat loaf for sandwiches, so we like soft sides, so I
use a loaf pan and don't drain the fat. Occasionally we focus on the
meatloaf dinner with mashed potatoes, for which we like the textural
contrast of crusty sides and ends. Then we form a loaf and put in on
a rack in a larger pan so the fat drains away.

In either case (even though you didn't ask) I am convinced that using
two or three meats rather than just ground beef is the secret to
superior meat loaf. -aem

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.

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?

With meat loaf flavor is entirely dependant on your ingredeints. To
drain excess fat form loaf in a roasting pan and bake with pan on a
slant, prop one end of pan with one of your stomped beer cans...
excess fat will accumulate at low end. Or simply grind your own meat
so you can include as much or as little fat as you like... grind all
the other ingredients as well.. hardly any labor and a five pound meat
loaf needs no more than 30 minutes prep time beginning to end,
including clean up.

SHELDON

On Dec 13, 11:33 am, Nancy2 > wrote:
> 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.

Hmmmm. I mispoke. Pan was not tiered, but 2-part; pan that drains
within a pan.
I used a pound and a half of ground round and a half pound of ground
pork. Had
three-quarter inch of fat and suet in lower pan. Must have been the
pork. Loaf was flavorful
but maybe a tad dry.

"stark" > wrote
> Hmmmm. I mispoke. Pan was not tiered, but 2-part; pan that drains
> within a pan.
> I used a pound and a half of ground round and a half pound of ground
> pork. Had
> three-quarter inch of fat and suet in lower pan. Must have been the
> pork. Loaf was flavorful
> but maybe a tad dry.

I make mine on a rack and I love it. It has plenty of flavor and a nice
texture, without all that grease in it. (I am not a fatophobe, either, I
would just rather have it in cheese and other things.)



--
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stark wrote:

> Hmmmm. I mispoke. Pan was not tiered, but 2-part; pan that drains
> within a pan.
> I used a pound and a half of ground round and a half pound of ground
> pork. Had
> three-quarter inch of fat and suet in lower pan. Must have been the
> pork. Loaf was flavorful
> but maybe a tad dry.

I've never used one of those specialty "meatloaf pans" as they seem to
be one of the more unnecessary items available. I bet they're a bitch to
clean too?
I just like to make free form loafs and if I'm so concerned about excess
fat I just use leaner meats. I bake mine in a large Pyrex baking dish
with plenty of space around the loaf for any drippings to spread thin.
It just isn't an issue.
Today I'm making my half ground chuck, half ground lamb cardamom spiced
meatloaf. It is to die for!

Oh pshaw, on Thu 13 Dec 2007 07:27:24a, stark meant to say...

> Those tiered meatloaf pans that drain the fat. Is it health vs.
> flavor and how much flavor do you lose when you use?
>
>

I wouldn't say it's health vs. flavor, but the intent is clearly to allow
the fat to drain away.

Personally, I do not like meatloaf baked in any kind of loaf pan. I prefer
one where the meat mixure is mounded into a loaf and baked on/in a larger
pan. This allow the entire surface to really brown nicely. I also bake
mine on a rack, so the excess fat drains away.

I use a mixture of beef, pork, and veal for the meats.

--
Wayne Boatwright

Date: Dec 13,2007

*******************************************
Countdown 'til Christmas
1wks 2dys 5hrs 45mins 41secs
*******************************************
Did you really expect mere proof to
sway my opinion? HA!
*******************************************

On Dec 13, 12:38 pm, Sheldon > wrote:
> 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?
>
> With meat loaf flavor is entirely dependant on your ingredeints. To
> drain excess fat form loaf in a roasting pan and bake with pan on a
> slant, prop one end of pan with one of your stomped beer cans...

Most of us don't have "stomped beer cans."

Do you also have clever uses for empty cheap vodka bottles?
>
> SHELDON

--Bryan

Oh pshaw, on Fri 14 Dec 2007 03:37:29p, Bobo Bonobo(R) meant to say...

> On Dec 13, 12:38 pm, Sheldon > wrote:
>> 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?
>>
>> With meat loaf flavor is entirely dependant on your ingredeints. To
>> drain excess fat form loaf in a roasting pan and bake with pan on a
>> slant, prop one end of pan with one of your stomped beer cans...
>
> Most of us don't have "stomped beer cans."
>
> Do you also have clever uses for empty cheap vodka bottles?
>>
>> SHELDON
>
> --Bryan
>
>

I suspect he stores his **** in them.

--
Wayne Boatwright

Date: Dec 13,2007

*******************************************
Countdown 'til Christmas
1wks 2dys 5hrs 45mins 41secs
*******************************************
Did you really expect mere proof to
sway my opinion? HA!
*******************************************

"Wayne Boatwright" > wrote in message
> Personally, I do not like meatloaf baked in any kind of loaf pan. I prefer
> one where the meat mixure is mounded into a loaf and baked on/in a larger
> pan. This allow the entire surface to really brown nicely. I also bake
> mine on a rack, so the excess fat drains away.
>
> I use a mixture of beef, pork, and veal for the meats.

Same here but no rack. We use the cast iron pan for meatloaf. Cut up some
potato and place them around it to cook at the same time.

On Dec 14, 9:36 pm, "Edwin Pawlowski" > wrote:
> "Wayne Boatwright" > wrote in message
> > Personally, I do not like meatloaf baked in any kind of loaf pan. I prefer
> > one where the meat mixure is mounded into a loaf and baked on/in a larger
> > pan. This allow the entire surface to really brown nicely. I also bake
> > mine on a rack, so the excess fat drains away.
>
> > I use a mixture of beef, pork, and veal for the meats.
>
> Same here but no rack. We use the cast iron pan for meatloaf. Cut up some
> potato and place them around it to cook at the same time.

Well I'm off the double pan too, now. Mine started flaking, a thin
strip of what must
have been an attempt at non-stick over simple tin. No telling what
I've been eating.
Cheap pan. Don't think Chicago Metallic would do this.

Cast iron skillet seems a great idea but those potatoes around my
meatloaf would be
delicious grease bombs. And I could have bobbed for them.

On Sat, 15 Dec 2007 06:03:27 -0800 (PST), stark
> wrote:
>
>Cast iron skillet seems a great idea but those potatoes around my
>meatloaf would be
>delicious grease bombs. And I could have bobbed for them.

I watched Anne Willan do that to oven roasted potatoes last night.
ugh!

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