I made some meatloaf last summer, 2:1 ground beef and pork, Ritz crackers, eggs, cheese, the usual. Of course in a loaf pan the fat has nowhere to drain so it just sits there. As someone who's very particular about draining the grease from the skillet for meat sauces, sloppy joes, whatever, I wasn't used to that much and it made me sick.

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As terrible as these commercials usually are, this pan is the goods. Well worth the $15

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Brilliant. Think I could improvise something that does about the same thing with an existing loaf pan? I don't like buying things.

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Cheese grater would work if the size is right

just form a meat-loaf and put it in a 9x11 baking pan. you can remove the loaf with a couple of spatulas or cut it, then remove it.

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Reality is your friend, not your enemy. -- Seacrest

You could try double wrapping potatoes in foil and set the meatloaf on top of them. We've done this before in the crock pot when we're cooking things that we don't want to sit in grease for hours on end.

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Put a layer of hershey kisses on the bottom of the loaf pan.

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You do not talk to me like that! I work too hard to deal with this stuff! I work too hard! I'm an important member of the CSFMB! I drive a Dodge Stratus!

A perfect balance in more ways than one.

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sigh. DB already made the Hershey kiss joke up-thread. I was going to suggest Hershey Kiss shavings on top, but DB beat me. A rather weak effort but that's the way it GOES.

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Reality is your friend, not your enemy. -- Seacrest

What about like a chili-topped spicy meatloaf, and the sauce is sealed with a Kiss? That might be something.

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My joke was about the pan.

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You do not talk to me like that! I work too hard to deal with this stuff! I work too hard! I'm an important member of the CSFMB! I drive a Dodge Stratus!

A fun way to make meatloaf (and very tasty) is to smoke it. You can use a smoker or just put on a grill on indirect heat. Take a piece of parchment and poke some holes in the bottom, and put the loaf on that. Then smoke with hickory, mesquite, or fruit woods. I like to make a few smaller loaves as they take in more of the smoke.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

Foiled or unfoiled??

I usually put slices of bread on the bottom and then discard those before serving, but kisses probably work just as well.

Edit: And I don't cook it in a loaf pan... I just free form it and put it on a baking sheet.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

I see this for $33, and some other options that try to do the same thing, for around $15. But they don't seem to have the same efficient design.

I do want to make meatloaf a bit more often, so I'll probably buy something like this.

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Rick Hahn is the best GM in baseball.

Its worth it, IMU. Meatloaf is a winter time staple at our house. Very simple to assemble it the night before, then just throw it in the oven for 60-75min and have a nice homecooked meal on a work night.

My wife is a freedom hater and doesn't like the smoke taste of most things, but I've also done meatloaf on the grill before and it comes out quite tasty.

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You could also solve most of the problem by buying ground beef in a lower percentage of fat- say 90/10 or less. Most butchers will grind round steak straight up for you. Obviously, usually more expensive, but will produce far less fat/juice when done cooking. Also better to use non-frozen ground, since the water crystals aren't bound together by freezing, then melt and steam out of the meat. We can brown two pounds of our ground beef and get less than a tablespoon of liquid fat from them, yet still have good tasting meat. For some recipes, we need to add fat for better consistency (usually bacon), or use store-bought burger.

or you cut the meatloaf in slices, arrange on a warm platter, and pour all the grease over the top of it.

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Reality is your friend, not your enemy. -- Seacrest

Thank you for the suggestions, I've incorporated several into this burger. (You will notice a modest shout out to the CFMB in the bottom left corner of the picture.)

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I don't remember half the time if I'm hiding or I'm lost

Awesome.

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Rick Hahn is the best GM in baseball.

That sounds amazing. Love the name, too.

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I'll second this recommendation. I bought the $15 model and it worked great.

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Paradise By The Drive-thru Light
I'd Do Anything For Fries
Two All Beef Patties Ain't Bad

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kind of insensitive during black history month

Here is a suggestion for next month with Pulaski Day. burger, sliced polish sausage, kapusta ( aka sauerkraut) drained to avoid making things soggy, Kosciusko spicy polish mustard, served on a polish rye bun

you can replace the sausage with krakus ham

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O judgment! Thou art fled to brutish beasts,
And men have lost their reason.

We have something pretty close to this on the regular menu.

Salty Dog
9.95

Sliced Leon's polish sausage, grilled onions, homemade sauerkraut, horseradish mustard creme served over a burger patty

We also have fries with these same toppings, which works better than the burger IMO.

We bake our own buns, so I am usually reticent to outsource bread.

(Come on, GD. I know what neighborhood I'm in.)

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I don't remember half the time if I'm hiding or I'm lost

Was the last line intentional? Chicken, or @ImpossibleFoods Meatless Burger!

Then I saw it in the picture.

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You do not talk to me like that! I work too hard to deal with this stuff! I work too hard! I'm an important member of the CSFMB! I drive a Dodge Stratus!

Sam, is that Impossible burger any damn good? I couldn't walk 20 feet when I was in San Diego in November without running into a place that was hawking it?

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal

Cut the top and bottom 1/2 inch off of two pop/beer cans (making four pieces in total), and then place them in the bottom of the deep pan, cut-side down.

Then fold a long piece of foil a bunch of times to make a plank - the width of the pan and length of the inside of the pan, up the sides, and some extra to form a lifting handle (mimic-ing the picture - you could even poke holes in said plank for extra drainage) - and lay that atop the can tops.

Place the loaf on top of that, and - VOILA!

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I like thinking big. . . If you're going to be thinking anything, you might as well think big.
-Donald J. Trump, BPE

It's okay. I'm kind of neutral on it. We sell a lot of them, though, the people who try it do come back for it. They are marketing that less aggressively to vegetarians than they are to people trying to eat less red meat.

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I don't remember half the time if I'm hiding or I'm lost

So...How did the Feb burger do?