I use the recipe I got from the show America's Test Kitchen. You use 1 lb ground chuck and 1 lb ground sirloin. It calls for unflavored gelatin to give it a very creamy texture, as meatloaf was origionally made with veal. It has cracker crumbs, eggs, choped celery, garlic and onion. A table spoon of tomato paste and you form a loaf on a piece of foil on a cooling rack on top of a cookie sheet so all the fat drains off rather than sitting in the loaf pan. You coat the top with katsup, brown sugar,and some vinager. It is amazing.
at 1:38 PM on Jan. 20, 2010