Although this meatloaf that we enjoyed yesterday looks very similar to the beautiful meatloaves my Mom made, this recipe comes from a talented chef: J Kenji Lopez-Alt and his excellent book, The Food Lab.
It requires that you mix your meatloaf and pack and it tightly in the pan. Allow it to bake around half an hour- just long enough that it holds together. The fun step is next: you take it out of the oven and flip it upside down on a cookie sheet lined with foil.
UPDATE: Yesterday I found a gorgeous stoneware Portuguese-made terrine pan in GoodWill for $3.00!! Although I bought this pan to make headcheese, I can’t wait to try the meatloaf in this pan!