Unlike Fergie, meat loaf never claims to be glamorous and is always a crowd pleaser.  Though foodies have made it the butt of many jokes over the years, meat loaf has sustained its popularity for three simple reasons:  it’s cheap, it’s easy to make and, when made with skill, it tastes great. 
My meat loaf recipe yields a moist, tender, flavorful loaf that’s in no way related to the dry, rubbery, gristly meat loafs of the public school cafeteria lunches of our childhood.  And since I know meat loaf will never win any food beauty pageants, I do offer up some ideas for quirky, playful presentations.
2 lbs ground round (85/15 ratio of protien/fat)
1 1/4 cup Italian breadcrumbs
1 medium green bell pepper, finely chopped
1 1/2 cups yellow onion, finely chopped
4 cloves garlic, finely chopped
3 eggs, lightly beaten
2/3 cup ketchup
1 T. Dijon mustard of choice
1 T. parsley flakes
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. sage
    Preheat oven to 350 degrees.  Use your freshly-washed hands to combine all ingredients in a large mixing bowl.  Do not overwork the meat, or it will toughen.  Wash hands again and for a classic presentation, spoon mixture into a 9” non-stick loaf pan.  Cover with aluminum foil and bake for 50 minutes.  This protects the lean beef from drying out.  Remove foil and bake for an additional 20 minutes.    You won’t need it for flavor, but ketchup can be served alongside or on top of meat loaf slices.
    If you and your guests have a sense of humor, capitalize on meat loaf’s campy reputation and place canned pineapple rings in the bottom of your pan, and/or bake your loaf in a round-Bundt pan.  The cook time is the same for a ring as it is a loaf.  To get big laughs you could even bake your loaf in one of those funny shaped specialty cake pans that are shaped like Christmas trees, fleurs de lis or flowers.  To make individual-sized meat loafs and cut your cooking time down to 30 minutes, bake the meat in a 12-cavity muffin tray.  However you serve it, enjoy it!