Elly, I had one of these about 8 - 10 years ago. It went in a garage sale after I used it about 3 or 4 times. Like Char, I didn't like the way the meat cooked in the juices, etc. I do most of my meatloaves ontop of an old cake rack (that I save just for that!) in a jelly roll type pan that I've lined with foil. Naturally I 'free form' them. Tho sometimes I put them in a ring mold or loaf pan (lined first - I hate to wash!) and then unmold (upturn). It works well for me. I've even done muffin types this way - for individual ones (well 2 for the big eaters!) Another reason I like doing this way -- when I put the glaze on the last so-many minutes I don't have to worry about turning it over and losing some of it.

They may have improved them - and you may love them.