Almost looks like my recipe... except for the sage & the Brown sugar at the bottom of the pan.
I've stopped meatloaf it in a loaf pan, something about it swimming in all that fat just didn't appeal to me, so now I put it on a rack in a roasting pan instead, a little harder to get the loaf off the rack but I have an extra-wide spatula that works perfect for the job.
Now boil some early potatoes with the skin on, and roast a a bunch of garlic cloves, (no such thing as too much garlic) Mash the taters with skin on, adding the roasted Garlic, finely chopped Chives, a little Jamison's Chicken Base
(not Bullion), an unhealthy amount of Sour Cream &
Butter, and some whole milk....now beat the snot out of them until they are creamy!
Serve with the Meatloaf and your fave Veggies!
OOOOOOOOOoooooooooh Dats Soooooooooo GOOOOOOD!
P.S. I also do the Ground Beef & Pork mix when I make Chili, even found a place that sells them both in the very course grind
just for making Chili, I've been thinking about using that for the meat loaf some time... you think maybe?