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In the past I've used a regular loaf pan for meatloaf but had to suck up the grease and liquid with a baster throughout the baking process. I like how it has a approx. 1 inch space between the pans for the grease and liquid to drain. Meatloaf turned out perfectly moist. This pan seems to be of high quality, shouldn't rust, and is easy to hand wash. The size is perfect for 1 lb. hamburger plus additional meatloaf ingredients.
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You can make a meatloaf with the lower priced types of ground beef which, in my opinion, imparts better flavor. This will let the excess fat drain away to create a tasty and healthier product.
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Ah, finally! I was using a regular loaf pan, but using aluminum foil to suspend the meatloaf over the pan itself. I poked holes in the aluminum foil to have the grease drop into the bottom, it looked so stupid. On the sides, I built it up so the meatloaf could still cook. It worked, but I felt like I was camping in my own kitchen. To cook traditionally, you have to act fast to get rid of the grease in the loaf pan, or the meat would suck all that grease right back in, and who wants that? Your insert keeps the meatloaf above the grease, the sides help cook the burger meat, and it turns out nice. I like it when a real cook designs the cookware, I knew I wasn't the only one that didn't want the grease in my food!
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I had one of these pans years ago; I used it a lot because we enjoy meatloaf. (I don't know whatever happened to that old pan.) Unfortunately, the fat in cheaper ground beef, while making the meatloaf flavorful, is unhealthy. This pan solves that problem, the fat draining to the bottom as it bakes. I like it a lot. I think I will also attempt to bake bread in it as well . . . stay tuned . . .
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Needed this easy way to drain meatloaf and like non-stick fr easy clean up
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