This is not your mother’s meatloaf. If you are a mother and make meatloaf, this is most likely not your meatloaf.
I grew up eating a lot of meatloaf, and what I usually think of when I think of meatloaf is blocks of meat drenched in grease and ketchup. Somehow most meatloaf manages to be dry and yet greasy. It’s a kitchen marvel, really. Even if you don’t use the lamb that this recipe calls for, just start cooking your meatloaf like this and you’ll never go back. This method lets most of the grease drain away and uses a nice glaze to lock in moisture and flavor.