Creole Meatloaf

Let’s face it, meatloaf is a good thing. And when it’s seasoned with a blend of herbes de Provence, cumin, and cayenne like this one, it’s even better than you remember. Just ask Greg “call me if you’re serving meatloaf,” one of this dish’s most avid fans. If you’re used to meatloaf in a loaf pan, I urge you to try this free-form method, which allows a delicious crust to develop on the sides as well as the top. Any leftover meatloaf makes a terrific sandwich; I like mine with