It’s a crapshoot to enter “best” as a search term but I’m a gambling sort – if the stakes are low enough.  “Best meatloaf” took me to a serious eats/food lab recipe that looked good enough for me to print the recipe out and follow along.The loaf was pretty loose but they managed that by cooking it for a half hour under an inverted loaf pan, pulling the pan after a half hour.It continues to bake at 350 until an instant read thermometer hits 140 degrees.  Let it rest as the oven temperature increases to 500, brush on the first layer of glaze.  Give it three coats, letting the hot oven set the coat for a few minutes after each layer.Here’s mine after the last coat.  Looks good!  Smells great!I made a few alterations to the recipe, skipping entirely the gelatin.  Also the marmite and the mushrooms – I didn’t have those and wasn’t in the mood to run after them. I used a mild store blend Italian sausage for the pork, and went with shredded Monterey jack cheese.  I did have anchovy paste so that went in instead of fillets.  It turned out rather well without those few things, I’m not sure adding them would have substantially changed things.  Two thumbs up!