Ever notice a greasy puddle forming around your loaf? That’s normal—it’s the fat rendering out. But it can make the bottom soggy.
To avoid a sad, wet bottom, shape your meatloaf on a wire rack set inside a baking sheet. The fat drips down, and the heat circulates all around. Your meatloaf will be evenly cooked and proud of itself.
No rack? No problem. Just use a loaf pan, but don’t pack the meat too tightly. You want it tender, not like a brick that can hold up a door.
