GotGarlic
Chef Extraordinaire
I could easily live with your Betty Crocker recipe except for the 1 cup of milk. That much milk staggers me! I make my meat loaf in one pan with holes in it that fits into an outer pan. That cup of milk would probably drain out the bottom taking all the seasoning with it. Does your loaf stay together with all that liquid?
While I don't want a leftover slab of marble for sandwiches, neither do I want leftover meatloaf that stay together. Speaking of marble, I once made a meatloaf that was so firm, it took two of us to slice it.
I make my meatloaf in a stone meatloaf-shaped pan, then I pour off the drippings from the meat. I suppose some of the milk might be there, but it's pretty firm when I put it in the pan, and it holds together beautifully after baking: