For me I trim most of the fat off before it cooks. When I do chicken I usually just do the parts because that is what I buy unless there is a good sale on whole chickens - and those I do on my rotisserie. If there is fat floating I use a paper towel or two and lift off as much as I can. If I am saving the broth for some reason then I refrigerate it and remove it before using the broth. If I am using hamburger we use the extremely low fat version - 93% or 95% and then I don't worry about it. It has been so long since I have made a meat loaf - with the extra low fat content the meat has so little flavor I just don't bother. I would rather eat less of something than eat something that has little or no flavor.
You don't have to use the left over drippings from the meat for gravy - I like to put my roast on a rack (mine came with a rack that fits inside) but you could use a steamer rack. I like it because it cooks a bit more even (or so I tell myself).