Let me assure you that this is the classic juicy and flavorful meatloaf of your dreams, adapted from a great recipe in the pages of "Cook’s Illustrated." Meatloaf is best baked on a rimmed baking sheet, rather than in a loaf pan, so that more of the surface browns appealingly. Wrap leftover meatloaf tightly in plastic wrap, put it between two trays or baking sheets, with a heavy object on top, and refrigerate it, weighted, overnight. It will then slice neatly for sandwiches.
Adapted from "Commonsense Kitchen" by Tom Hudgens.