Meatloaf question

[Guest guest]

I made the meatloaf last night, doubling the recipe, before having read the

instructions all the way through. I was very surprised at the mounding up

of meat into a loaf in a large pan and then pouring water in. The only

reason I could think of for the water is to keep the fat that would come off

the meat from spattering. We LOVE the bottom of traditional meatloafs (made

in bread pans) BECAUSE they have been cooked in all that fat. So anyhow, I

filled to bread pans and cooked them in their fat, and as usual the bottom

half was the most desired by all. So why does Sally have one cooking it the

way she does? It seems like the directions I'd find in some " low-fat "

cookbook.

Rhea