I'm going to be doing meatloaf tonight and one thing I've always noticed is that after it's done cooking, there is a lot of fat. The meatloaf is basically almost submerged in it. I use typical 80/20 (I've even done it with 90/10) but I get the same results. When I search for meatloaf recipes, I never see or hear anything about this issue, I don't even see it in the videos for meatloaf. Why is this happening? I use a standard glass loaf pan.
I follow a technique described by America’s Test Kitchen.
I shape the loaf into more of a bowl shape, then I place it on an oven-safe rack sat in a foil-lined sheet pan. All the fat drains away while it bakes.
I shape the loaf into more of a bowl shape, then I place it on an oven-safe rack sat in a foil-lined sheet pan. All the fat drains away while it bakes.
medtran49
Forum GOD!
I use the Quaker Oats meatloaf recipe and place it on the broiler pan, lining the top and bottom parts with foil, then cutting corresponding slices in the top foil lining. I still get some drippings but the oats soak up a lot of the fat and juices keeping the meatloaf nice and moist.
I use my grill/smoker to cook meatloaf, and place the loaf right on the grate, with a drip pan below the grate. Excess grease drips off.
to do this, you need to place your formed meat loaf in the fridge for at least a couple of hours to firm up, before putting it on the grill grate.
You have a great smoker, you should try this. I use hickory for my wood.
What did you cook or eat today (October 2023)?
CD
to do this, you need to place your formed meat loaf in the fridge for at least a couple of hours to firm up, before putting it on the grill grate.
You have a great smoker, you should try this. I use hickory for my wood.
What did you cook or eat today (October 2023)?
CD
billmarsano
Regular Member
I use a foil-lined pan above a baking pan. I pierce the foil to let the fat drain to the bottom pan.
billmarsano
Regular Member
I bake mine in the oven on a fine-slotted foil-lined drip grate. Do you chill just so your loaf holds its shape on a relatively coarse grate, or do you find an additional advantage?
Yes, it holds together WAY better on an open grate and no pan if you let it chill uncovered for a couple of hours in the fridge.
CD