We still cook and enjoy meatloaf, especially in the cold months.
For a long time, our favorite has been the Lombardy Meatloaf from the Craig Claibourne "Herb and Spice Cookbook." It contains lots of chopped parsley, some parmesan cheese, and other stuff. It's also great cold the next day; very much like a country pate.
Today we tried the recipe recently printed in the NY Times that included applesauce and Ritz crackers. It was okay, but not as good as our usual.
But . . .we figure it's really time to try something different.
Does anyone have a favorite meatloaf recipe that you would like to share?