I love a good meatloaf. Especially now that the weather is starting to turn, it just feels so cozy. Like a big hug from Mom, which this Mom’s Meatloaf points out in its name. I’m sure we can all remember our moms making a meatloaf dinner. I think the version I grew up with failed because it was made outside of a loaf pan. It was formed into shape on two slices of basic white bread. The juices were contained in the bread, but the loaf had a tough exterior. The last few versions I’ve tried in an actual loaf pan have kept the meat so, so moist. Think steamed cheeseburgers (a big Connecticut claim to fame) in meatloaf version. This recipe, from the Store Bought Is Fine blog, has moistness and flavor on point. Just delicious!
How to make it an A+: No changes needed! But, FYI, I ran out of celery salt, so used Old Bay for its high celery salt content, and it was just perfect. Either way!