text: Rachel Ray Two-Piece Meatloaf Pan
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  October 21, 2011 by Alison
  What mom doesn't like meatloaf as a dinner option once in while? I know I do! Maybe the kids will grimace and complain when they see it, but moms know they'll eat it and even enjoy it. You can make your meatloaf with any kind of meat and veggies, my personal favorite is a classic beef, pork and veal mixture with some onions, garlic, cheese and shredded zucchini. (Of course I'll throw some cheese, bread crumbs soaked in milk and egg in there too.) It's a real winner of a one pot meal. But often times, when you bake your meatloaf in a regular pan, the grease has nowhere to go but to settle into the mixture itself. Sure, it's tasty, but it's really not good for you.
  Introducing the Rachel Ray Two-Piece Meatloaf Pan. I was given a complimentary set to test and review (with another one available to one of my lucky readers!) to see for myself. It's kind of a cool concept, with one pan with slits nesting in another pan below. The fat from the meatloaf drips through the holes into the bottom pan so you're left with a much healthier meatloaf. I won't lie. It wasn't nearly as moist as cooking my meatloaf in a one-piece pan. But it was just as tasty and every piece was eaten. So, it's worth the sacrifice for health benefits, knowing my family is eating well.
  What's your favorite way to cook meatloaf? Tell me here (or e-mail me privately ajbermack@verizon.net) for a chance to win one yourself. I'll select a winner Saturday evening the 22nd of October.
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  This sounds like a great pan. I'd be so much happier knowing the fat's drained off my meat loaf; it's worth the sacrifice of a little less moistness. Thanks for reviewing this Alison.
  1 ½ jars of salsa (mild to spicy…depending on your preference) (sometimes I drain some of the liquid from the salsa when adding the dill pickle juice)
  2 – 3 cups of plain bread crumbs
  Dill pickle spears (to place on top of formed loaf) – or – 2 or 3 strips of uncooked bacon
  Combine the ground beef, salsa, and pickle juice (best to use hands to do this). Combine the bread crumbs and the next 3 dry ingredients. Now with your hands, combine the bread crumb mixture with the ground beef mixture and form into a loaf shape that will fit in your baking dish. Place the dill pickle spears (or uncooked bacon strips) on top of the loaf and then cover the top of the loaf with tomato sauce (often I just use regular bottled ketchup as the "sauce"). Bake in 350 degree oven for 45 minutes – 1 hour (after the first 45 minutes check for doneness and each 5 to 10 minute interval thereafter).
  Submitted by Gene Harris on 10/20/2011.
  Christine Corso says
  Interesting idea! I've tried baking my meatloaf on a small rack, but this sounds like it would work better.
  Here's the general idea for my take on my grandmother's meatloaf, measurements done by eye based on availability and amount of meat 🙂
  2 lbs. meatloaf mix (ground beef, pork, veal)
  1 egg (no matter how much meat, just 1 egg)
  finely chopped onion (1 large)
  frozen chopped spinach (defrosted and drained)
  whole wheat breadcrumbs and uncooked oatmeal in equal amounts (about 1 cup each to start).
  Combine all ingredients gently with hands, but do not overmix (will toughen meatloaf). Add more dry ingredients (breadcrumbs/oatmeal) to soften if needed (loaf should just hold shape). Form into loaf and place in greased baking dish.
  Bake at 350 degrees for about an hour. Optional: spread ketchup over top for last 5-10 minutes or melt Swiss cheese on top.
  Serve with rustic (unpeeled) garlic mashed potatoes and a yummy green vegetable like kale.
  I cook meatloaf in a regular loaf pan, using a recipe that my Mom taught me, and that her mother taught her.
  Thanks to everyone on Facebook, through private e-mails and above for entering. Congrats to Chris, our winner of the RR meatloaf pan.