Homemade ground meatloaf with ketchup and basil

Cooking a free-form meatloaf is necessary if you don't own a loaf pan, or you may simply prefer the results. The free-form technique allows grease to drain from the meatloaf and exposes all sides to an even heat. The result is a grease-free meatloaf with a uniformly browned crust.

Wrap a large metal cooling rack with aluminum foil.

Poke holes, space 1/2 inch apart, over the entire surface of the foil with a skewer or the tip of a sharp knife.

Coat the foil with nonstick cooking spray or butter.

Place the foil-covered metal cooling rack over the baking dish or baking sheet.

Form the meatloaf mixture from your favorite recipe into a loaf shape and place on top of the foil-covered metal cooling rack. Cook the meatloaf in the oven according to the recipe directions.