Meatloaf has a long history in the United States. The first recorded instances of modern-ish meatloaf appeared in New England cookbooks in the late 1800s, when home cooks would attempt to stretch ...

A drizzle of red wine makes for a juicy loaf with a fruity, tangy kick. The iconic slice of meatloaf, nestled next to a mound ...

Even with this in mind, I was surprised when I came across the meatloaf recipe in Renee Erickson’s latest cookbook, “Sunlight ...

At the same time, sweating softens the vegetables a bit before you add them to the raw meatloaf ingredients. You don't have to cook them fully. Some of the cooking action should happen in the oven.

I like my meatloaf best as a sandwich, preferably tucked between slices of buttered toast and shingled with sweet, sliced pickles and sharp raw onions. I learned this from my mother, who learned ...