Like meatballs, many meatloaf recipes include a blend of meat, which will determine whether you need fattier or leaner beef. If it's an all-beef recipe, avoid 90/10, and go for 80/20 or 85/15. Most recipes call for 70/30 or 80/20 ground beef, which makes a rich and juicy burger patty with a good exterior crust.

The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination.

The resulting meatloaf is tender, and full of rich, savory flavor and my kids love it. We call it a "burger" and no further questions are asked. I love serving this with a side of roasted broccoli and mashed potatoes—bonus points if they are Ina's Parmesan Smashed Potatoes.

Meatloaf became a staple during The Great Depression During a time where families struggled like never before, meatloaf became a household staple in the 1930s. Meatloaf allowed families to stretch the small portions of food they had, especially protein, into a meal that would otherwise be consumed quicker.