Don't let your meatloaf

          Remember how your mother cooked meatloaf?  She combined ground beef, bread crumbs and an egg and then forced it into a Pyrex glass bread pan and put it in the oven for an hour.  It didn't bake but boiled in the fat that had separated out from the meat.  How unhealthy!  But back then we didn't know any better.
          But last night's dinner was cooked in a vastly different way.  The ingredients were the same: sauteed onion and celery, crushed crackers, chicken broth, an egg, and ground meat.  But the cooking method had a new twist.  To drain the fat from the loaf I prepared a doubled piece of heavy duty aluminum foil over a cooling rack and perforated it with a skewer before placing it on a baking sheet.  Then I molded the loaf into a low oval and put it in the oven to cook at 375F for 45 minutes.  To finish off the meatloaf I gave it a glaze of ketchup and brown sugar and turned on the broiler for 5 minutes.
          The result was a fat free meatloaf that tasted like it was supposed to.  Wouldn't Mom be proud!!!