[Oshkalaboomboom]

Grease-soaked cracker crumbs? Try lining your baking pan with foil, place a cake rack on it and then place your meat loaf on it and bake.

Better yet, skip the pan entirely and make a free-form meat loaf. Baking the loaf on a rimmed baking sheet allows the fat and juices to drain and exposes more surface area for a better crust.

[GoldwaterChick]

Actually I don’t make a “loaf”. I form the mixture into a low, round mound—no “sides”—and bake it. Lots of crusty edges/