I shouldn’t really call this “My Favorite Meatloaf,” as it changes depending on what I have in my fridge. A more fitting name would be, “My Favorite Way of Making Meatloaf.”
Start with three or four kinds of ground meat, which you can substitute as you wish—ground beef, turkey, veal, pork, and sausage all work great. Then, add eggs, an essential binder; breadcrumbs or cubed bread soaked in milk, which work as a filler; and some sort of vegetable—celery, peppers, onions, or mushrooms. Fresh herbs and seasonings are also essential, as is bacon for wrapping the meatloaf. Within this framework, feel free to substitute, change ingredients around, and experiment as you wish!
