MAKE AHEAD: The meatloaf can be wrapped well and refrigerated for up to 3 days; you can also cut it into slices, wrap them individually in plastic wrap and aluminum foil, and freeze for up to 1 month.

1 tablespoon olive oil, plus more for greasing pan 1 large onion, finely chopped (1½ cups) 1 medium (8 ounces) sweet potato (preferably organic), peeled and cut into 1/8 -inch dice 3 tablespoons ...

Bon Appétit's go-to meatloaf recipe. You're welcome! Preheat oven to 350°. Line a rimmed baking sheet with foil, then parchment paper.

Simple as the method is, there are ways to take your meatloaf to the next level. First, skip the lean meats. “If you’re looking to make a diet entree, just don’t make meatloaf,” stresses ...