Meatloaf is such a humble dish, but we love it and love the leftovers it brings for sandwiches the next day. This recipe is inspired from my friend Steve who wraps the whole thing in bacon ~ something I love, but for an everyday meal, don’t like to add all the calories. The recipe is unique in that it has a mixture of milk and eggs and is bound together with oatmeal. The milk makes it very tender. I like to add thyme, oregano, sautéed onions, garlic and a little Parmesan cheese. To make clean up easier, I crimp a piece of foil and put the meatloaf on a baking tray when I bake it and then I just have to throw the foil away with all the grease and don’t have to scrub a pan. I make a sauce with ketchup, brown sugar and cider vinegar to put on the top and serve alongside which is nicely sweet and sour. I usually make a double batch and freeze an uncooked one for another day. Just thaw it in the refrigerator overnight and bake it the next day. Click here for the recipe….