Originally Posted by Hoot
You might try using a small wire rack under the meatloaf to keep the bootom out of any juices produced. We get some rendered fat from our meatloaf. We use the fat to make gravy for the mashed potatoes we generally serve with meatloaf.
This is what I normally do, too.
I don't use my wire cooling rack, because I found out the hard way it's not oven proof (
), but I have a rack that came with my roasting pan that works well for suspending meatloaf above the drippings.