All my life, we used THE ... "Meat Loaf Pan".
An enameled 9" X 13" X 2" pan that was handed down from my Grandmother, to my Mom, and now to me, after Mom passed.
That pan was used primarily for meat loaf for well over 130+ years. It was occasionally used for rice, or bread pudding, and scalloped potatoes too. Otherwise it WAS the meat loaf pan, and I still call it that. I'm 68, and still a kid, even though Mom, Pop, and ancestors have gone over now.
The one thing I always held against pan meat loaf was the greasy bottom of meat loaf, and too greasy gravy.
Tasted good, but man did I poop the next day. LOL
A few years ago, I started using 1/4" grid pan grates. (Like cake cooling racks). Kept the meat loaf from soaking in grease and made my life healthier and easier. I could remove the meat loaf on racks, drain the grease from pan, de-glaze pan with red wine, mash a small end piece of meat loaf into it, add flour, cook for 5 to 10 minutes while whisking, on med heat to make roux, and then add liquid to make gravy. Just as tasty, and much more healthy.
Every once in awhile though, I still make a loaf in the "Meat Loaf Pan". to honor and remember, my Moms and Grandmothers dinners.
That's why they call it comfort food. Right?
Well, that was long winded. LOL
Anyway,... judging from all of the good reviews here, on the Q-Mats easy clean up, I would prefer them.
Those wire racks are a pita to clean afterward, if you don't have a dishwasher. (that's me)
Fat is flavor, but not all that fat is needed. I just had a good friend 15 years younger than me die suddenly 3 days ago.
He out weighed me by about 200 lbs. He loved his fat and flavor too. But forgot moderation.