Improving my meatloaf

Now I have experimented a whole lot of times on my very patient better half with meatloaf.  And have never achieved consistently good results.  After doing some research I found out some of the things I was doing wrong.

• I wasn't adding enough breadcrumbs
• I was cooking it in the loaf tin rather than moulding it there and then upending it into a larger tin for baking
• I didn't know to cover the meatloaf with sauce and to baste it now and again.
• And I was overmixing – I find that, just like with muffins, you need to be very careful not to overmix. 

So here is my improved version of meatloaf – it was based on a recipe by Alton Brown called Good Eats Meatloaf 

Here is one before it was cooked – and here it is after cooking.  It was pretty good but I am sure it could still be better.

One thing that was good was that I made up enough for 2 lots and just froze one in the uncooked state – which made for a great quick dinner a week or so later (and didn't take very much longer to cook than if you had done it from fresh).

For another recipe, click here