I do not call this a recipe as this is really a loose system to make decent meatloaf every time. I have been ordered by  jackthecoonbro to make one once a week from now on.

Ingredient list:

1-2 pounds of ground meat, the meat can be up to you. The one here was made with a pound package of hamburger since that is what we had in the freezer that day.
Some kind of breading: This one actually uses crushed potato crisps (bugles)
1 egg and only 1 egg (Many meatloaf recipes call for two eggs. the reason i call for only one is the second egg tends to make meatloaf's too moist during cooking and will actually add both fat and dryness to the meatloaf.)
Some kind of vegetation (at least one type of chopped up vegetables, like mushrooms or celery or carrots. Since we have some picky eaters in the house and I was out of celery this one has chopped mushrooms in it.)
Seasoning (This is up to the cook but this one is packed, Mrs. Dash garlic seasoning, dehydrated garlic, a little bit of Kosher salt, plenty of fresh black pepper, Cajun seasoning (low salt version}, Garlic clove {smashed})

Preheat your oven to 325 degrees.

The first thing you need to do is gather a very large bowl for mixing. Then you need to chop up whatever vegetables you want to add finely. The better these are minced/chopped the easier it will be to integrate. Add the seasoning, the meat and the veg into the bowl and mix them slightly to begin the process. The best tool for this job is your fingers, and if you are squeamish you can use food service gloves or vinyl gloves (I admit I always use vinyl ones because I have an issue with raw meat.) After the mixture is semi mixed added the starch ingredient (the breading) and the egg. Go to work mixing this up into a homogeneous (completely mixed) mixture. I never use a loaf pan to cook meatloaf as it only allows one side to brown or crust. Instead I place my meatloaf on a lined (parchment) sheet pan and mound the meatloaf into the middle, making a rounded loaf like shape. I do not like to place a "sauce" or marinade on the meatloaf as it cooks as again this interrupts the formation of a crispy crust.

Place the meatloaf on the parchment lined pan and place it into the oven.

Remember to always allow your meatloaf to rest for at least fifteen minutes after cooking before slicing it.

In the image you also see my "drainage" solution for cutting boards without a juice line/catcher. These small tin foil boarders prevent the juice from leaving the meatloaf while cutting, preventing a mess from forming.