I made turkey meatloaf last night, and it was great! I had been making meatloaf free-form style and can't remember the last time I used my Pyrex loaf pan. But, I decided to use it last nigh to make stuffing it with cheese and spinach easier (I didn't feel like spreading and rolling it-messy!).
I took measures to ensure it stayed moist by adding half and half, ketchup and onions. Boy, did it stay moist! It got me thinking about whether making meatloaf free-form style allows not just the grease to flow away, but the juices and even flavor.
I'm sticking with the pan for a bit to test out my theory.