how do i keep grease from pooling on top of my meatloaf????

Answer 1

So you've struck oil on your m-loaf?

The best methods I use are:

1. Use about 1 cup of wholemeal bread crumbs. No need to buy expensive Progresso crumbs, just toast some bread and stick it in the food processor. Moisten the crumbs with a bit of milk. The bread soaks up the grease and give your meatloaf a lighter texture instead of the "meat brick".



2. Use leaner meat.

3. Add a touch more yellow onions. Onions don't soak up as much oil as bread, but they work too.

Answer 2

Use a more shallow baking pan instead of a loaf pan (the grease will cook off rather than pool). Lay a baking rack (used for cooling cookies etc.) in the bottom of the pan and place a piece of foil over the rack. Shape your meatloaf and pace on top of the foil. Using the rack keeps your loaf from lying in the grease as it will rol of amd into the pan below. That way you can use any grade of beef, you won't nee to a more crumbs (that will only soak up the grease) an you can keep your same recipe.

Answer 3

I've only made meatloaf twice, so I don't claim to know anything about it, but I made it in a 13x9 pan, and just shaped the loaf in the middle of the pan, in a domed shape. All the fat ran away from the meatloaf into the rest of the pan, there was no grease on top of the meatloaf at all. The recipe I used was this one:

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&Rpage=2&u1=keyword&u2=meatloaf&u3=**26*26&wf=9&recipe_id=57841

Good luck!

Answer 4

make the meat loaf a little higher in the middle. then did a small ditch tha gets deeper towards the edge. then put the meatloaf onto a metal mesh rack in the pan. it will hold it up out of the grease.
happy cooking
walt

Answer 5

TRY RESHAPING YOUR MEATLOAF BEFORE BAKING..............HERE'S HOW..............DON'T PAT DOWN FLAT IN THE PAN.................AFTER PLACING MEATLOAF MIXTURE IN THE PAN....................RUN A SPATULA OR BUTTER KNIFE AROUND ALL EDGES AND PULL AWAY FROM THE SIDES JUST A LITTLE............THEN START AT ONE END OF THE PAN AND START SQUEEZING THE MEATLOAF INTO A HUMP (SLIGHTLY ROUNDED TOP) THIS WILL ENABLE GREASE TO RUN OFF AND GO DOWN THE SIDES.................ABOUT HALF WAY THROUGH COOKING........REMOVE FROM OVEN......AND POUR OFF GREASE................DURING THE LAST 10 MINUTES OF COOKING..AND YOU STILL HAVE GREASE JUST BLOT THE TOP OF YOUR MEATLOAF WITH SLICED BREAD....THAT'S A RESTAURANT SECRET TIP...................THE BLOTTED BREAD CAN BE TOASTED IN OVEN THEN CUBED FOR SEASONED CROUTONS AND THERE WILL BE NO WASTE...............HOPE THIS HELPS

Answer 6

Either get one of the special pans that has holes and a reservoir underneath or bake the loaf in a pan larger than it so the fat pools underneath it.

Answer 7

Use very lean beef or turkey.. top with tomato paste and drain mid way throughout the cooking process.

Answer 8

make sure that there are no "dips" in the top of your meat that could allow stuff to pool up.

Answer 9

use less grease ,
buy better quality ground meat

Answer 10

I use a lean mince with the less fat in it, I find this works fine.