MAD ABOUT MEATLOAF

I never had meatloaf until I arrived in the States. Since then, I have experienced the good, the bad, and the ugly.

One of the great things about meatloaf is its versatility — it’s a blank canvas, inviting you to flex your imagination and experiment with different spices, herbs, and seasonings. I keep the flavors straightforward in Classic Meatloaf — rosemary, thyme, ketchup, and a kick of Worcestershire sauce — that appeal to a simple palate my boys will enjoy.

I prefer to cook meatloaf free-form, not in a loaf pan, so