Hi Jan;

I use two different recipes for meatloaf, both are delicious and slice nicely.
T
his first one is sooooo easy.

2 lbs. ground chuck
1 can carnation milk (not the little can)
2 envelopes of lipton dry onion soup mix

Mix together, shape into a loaf in a suitable size baking dish. Bake at 350F for 1 to 1 1/2 hours.

This is one I conjured up based on a couple of different recipes and some of my own ideas.

ELLYS MEATLOAF

2 lbs. ground chuck
2 eggs slightly beaten
1 1/3 cups milk
1 medium onion chopped
1/2 cup chopped green or red bell pepper (I made this a few nights ago and used green, red, and yellow peppers from the garden. Makes a very festive presentation when sliced)
2 tsp. garlic salt
3 or 4 grinds of freshly ground black pepper
2/3 cup plain dry bread crumbs.

Mix all together in large bowl, shape into a loaf in suitable glass baking dish. Bake 1-1 1/2 hours at 375F

My Hubby and I both like a firm meatloaf and these two fit the bill. The first one is slightly firmer when hot, but both slice very well for cold sandwiches or for freezing.
If you try either one, let me know what you think.