Mashed potato armor.

I keep reading that as "white castle meatloaf" and it makes my heart want to explode.

Meatloaf: delicious to eat, not pretty to look at

That's what Cher said.

A castle made of Meat Loaf, you say?

Also, the secret to good meatloaf: oatmeal. Use oatmeal instead of bread crumbs. Way more juicy. Also ketchup helps.

I usually do crushed up saltine crackers....will try this.

what dash said.

You have to be careful, it can be so juicy that it falls apart. This is the recipe I use, got it from my mom who got it from ??

1 egg
1 cup oatmeal
1 cup ketchup
1 small onion
salt
pepper
worchestershire sauce 1-2 Tablespoons
Bake at 350 degrees

I don't like it juicy, it tastes like mush when it's too juicy?

I'm with Cool Matty on this one, and ketchup in meat loaf is an abomination

Yea please keep ketchup far away from my meatloaf.

to make meatloaf extra delicious: put bacon on top when you're baking it.

As a meatloaf virgin - where's the meat?

Oops. That's for every pound of meatloaf mix I believe

Yes, if it's TOO juicy, but it's not supposed to be mush. It should have cohesion but still be super moist.

I usually use crushed Cheez-its or Stouffers stuffing mix. And a red onion. And a clove of fresh garlic. 3 Tbsp. balsamic vineger, 3 Tbsp. Lea and Perrins Worcestershire sauce, 1 Tbsp brown sugar, 1/2 cup Prego Marinara sauce. No catsup.

Cheezits or stuffing mix? That's an idea I'll have to try some time.

My "recipe":

-approx 5 pounds of ground beaf (as lean as possible, or else you have series boiling fat overflow problems with this quantity of beef)
-approx 5-6 eggs
-approx half a bottle of ketchup
-approx 4 slices of bread ripped to pieces
-an onion
-green pepper
-two or three jalapenos
-more salt, pepper, oregano, chili powder, than you can possibly imagine.
-Any other vegetables you want to throw in.

Cook it at 350ish for an hourish in preferably a pretty good sized container, or else you'll have uncooked meat in the middle. Slice some butter super-thin and place indiscriminately around the top. This will melt and keep the top from burning/getting too crispy.

Cover with more ketchup after baking (alternative: for a "mexican style loaf" use salsa).

Consume.

The greatest part of meatloaf is there really is no need for a specific "recipe." Stay close to the 1-1-1 ratio of eggs to meat to bread, and then add whatever else you want.