I need a very good meatloaf recipe?

i found one on here b4 and it was excellent. It was named very best meatloaf, i can't find it.I need a very good meatloaf recipe?
The one I use





Hamburg


Seasonings (your choice) or


Lipton onion soup mix (1/2 pk)


3 slices of bread


1 cup of milk


1 egg


Bake 350 for 30 to 45 minutes





Sometimes I won't use the onion soup mix, but I will use onion or onion powder, garlic or garlic powder, italian seasoning, and sometimes I use 1/2 c. milk and half a can of cream of mushroom soup. Some ppl use green peppers, but I never do.I need a very good meatloaf recipe?
2 tablespoons vegetable oil


1 cup chopped yellow onion


1/2 cup chopped celery


1/2 cup chopped green bell pepper


1 tablespoon minced garlic


1 1/2 teaspoons salt


1/2 teaspoon dried basil


1/2 teaspoon dried thyme


1/2 teaspoon ground black pepper


1 1/2 pounds ground beef


1/2 pound ground pork


1/2 pound ground veal


2 eggs


1/2 cup heavy cream


1/4 cup ketchup


2 teaspoons Baby Bam, recipe follows


1 1/2 teaspoons Dijon mustard


1 teaspoon Worcestershire sauce


2/3 cup fine dried bread crumbs


Glaze:


1/2 cup ketchup


2 tablespoons light brown sugar


1 teaspoon Worcestershire sauce


1/4 teaspoon Emeril's Hot Sauce or other red hot sauce, optional








Position rack in center of oven and preheat the oven to 350 degrees F.





Heat the vegetable oil in a skillet over medium heat. Add the onion, celery, bell pepper, garlic, salt, basil, thyme, and black pepper. Cook, stirring, until the onions are soft and lightly golden, about 6 minutes. Remove from the heat and set aside to cool.





In a large mixing bowl, combine the ground beef, pork, and veal with a wooden spoon or with clean hands. Be sure to wash up afterward.


In a medium mixing bowl, combine the eggs, heavy cream, ketchup, Baby Bam, Dijon mustard, and Worcestershire sauce, and whisk to combine. Add the egg mixture to the meat mixture along with the cooled vegetables and bread crumbs. Mix with your hands or a wooden spoon until thoroughly combined.





Transfer the mixture to a 9 by 5 by 3-inch loaf pan. Using your fingers or the back of the wooden spoon, smooth the top into a rounded loaf shape. Wash hands again.





To make the glaze, combine the ketchup, brown sugar, Worcestershire, and hot sauce, if desired, in a small bowl. Stir to blend. Spread the mixture evenly over the top of the meatloaf. Bake the meatloaf for 1 hour and 15 minutes.





Using oven mitts or pot holders, carefully tilt the pan away from you and drain off the excess grease from the pan, An adult should help you here. Be careful, hot grease can really burn. Slice to serve.





Baby Bam:


Recipe courtesy Emeril Lagasse, originally appearing in Emeril's There's a Chef in My Soup, HarperCollins Publishers, New York, 2002


3 tablespoons paprika


2 tablespoons salt


2 tablespoons dried parsley


2 teaspoons onion powder


2 teaspoons garlic powder


1 teaspoon ground black pepper


1 teaspoon dried oregano


1 teaspoon dried basil


1 teaspoon dried thyme


1/2 teaspoon celery salt








Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon.





Store in an airtight container for up to 3 months.





Yield: about 3/4 cup
From Tyler's Cooking 911 show on the Food Network:


911 meat loaf


Tomato Relish


1. Seed, juice, then dice:


2 tomatoes,


2. Oil pan, saut茅:


2 cloves garlic,


diced onion,


2 bay leaves.


3. Add:


diced red or green pepper ( the green is the prettiest )


tomato





Assembly


4. Mix well:


2 lbs ground meat


2 shots of Worcestershire sauce,


most of the tomato relish,


3 eggs,


fresh thyme


Pan it and bake at 350 for 90 minutes.





I have made this so many times, that I've modified a bit... I now add some Panko bread crumbs, not too much, but some. I also now make my meat loaf only in patties... they fry up just as quick as a hamburger. As it's only the two of us, it's so easy to go to the freezer and get out two patties for dinner. ( I put saran on cookie sheets, then as many patties as will fit, cover with more saran, then after they are frozen, I wrap them individually.)