re: #401 oaktree

Does he use anything special in particular to glaze the top/sides?

I also recently started making meatloaf not using a bread pan - use a cookie sheet and get a much less greasy result since the pan allows more of the fat to cook out.

He has a special pan that lets all the fat drain out and collect outside the loaf. The results are much better. As for “special,” he prefers to cook his without any glazing and lets us choose toppings. Me, I have no problem putting a huge dollop of ketchup on it. And meatloaf sandwiches the next day? Heaven on earth.