Form mixture into a 9-by-5-inch loaf and place in a medium roasting pan. In a small bowl, mix remaining 1/4 cup of ketchup with brown sugar and cayenne. Spread ketchup mixture on top of meatloaf.

Pack the meat into a 2-quart loaf pan and arrange the halved bacon strips on top. Bake the meatloaf for 1 1/4 hours, or until an instant-read thermometer inserted in the center registers 140°.

Put meat loaf mixture into an ungreased 5-by-9-inch loaf pan. Bake for about 50 minutes to 1 hour, until firm to the touch, slightly browned and a thermometer reads at least 150°. Let cool ...

Daytona’s Mr. Dunderbak’s (386-258-1600) and Leesburg’s Polish Deli (352-365-1747) have veal loaf. Orlando’s Le Gourmet Chef (407-465-1664) has raspberry chipotle sauce. Dan T’s Inferno ...

Every so often I like to offer a twist on a basic recipe for meat loaf. I have two reasons: First, I enjoy coming up with tasty new combinations for this versatile dish, and second, meat loaf ...

2. Put beef, pork and veal in a mixing bowl. Season with salt, pepper, cayenne, nutmeg, rosemary, thyme, sage and parsley. Add Parmesan and, using hands, knead seasoning into meat. Combine soaked ...

Chef John features earthy shiitake mushrooms in this gravy, which he suggests serving over a beef, pork, and veal meatloaf—"or use 1.5 pounds ground beef, 1 pound ground pork" in his Classic ...