Here's a meatloaf variation I've had good results with.....as weird as they may seem to some. LOL
I buy frozen grass fed Highland cattle ground beef with a percentage of beef fat added. No 'medications' no hormones no finishing diet. Just off the pastureland and into the truck to be slaughtered. Anyway.
The packages are weighted at 1 pound. A package fits loosely into a bread pan.
Out of the freezer. Unwrapped. Into the bread loaf pan. Pour in whatever type of tomato sauce you wish. I like to use V8 juice. Enough to cover the ground beef. That's it.
Into a 210 F oven. Yes a 210 F oven middle rack.
In about three hours the meatloaf interior temp. is about 150-155 F. The carryover temp will reach about 160 F.
Allow to cool slice and serve.
The V8 juice has kept the meatloaf nice and moist.
Serve with baked potatoes.