SO GOOD! Before I found this recipe, I hadn't had meatloaf since I was forced to eat it as child. Now, I've made it twice in the past 3 weeks! <br/>The first time I made it, I used whatever vegetables I had on hand--mostly carrots and onions. The second time, I used everything specified in the recipe. I roasted them all in the oven, including two heads of garlic, and then pretty much pureed them in the food processor. <br/>For the meat, I used 1.25 lbs of "meatloaf mixture" (beef, pork, veal) and 1 lb plain ground beef, so I had a little extra meat. I made extra glaze because of this, and because I formed the mixture into two loaves (extra surface area), but I definitely didn't need to. I applied the glaze liberally 5 times--once before putting it in the oven, then every 15 minutes while baking, and I still had glaze left over. I baked them for the full 1 hour 15 minutes. My husband and I loved it the first time I made it, but we agree that it was much better the second time!
