This is my go-to meatloaf. I do not exaggerate when I've been told 'this is the best meatloaf I've ever had'! Kids love it too. Quick Tips (no fail): I used dried bread crumbs - no milk. Instead I use about 1/2 cup of mushroom liquid. Also I omit Step 4 altogether - just put the load in the pan and bake. Use the remaining mushroom liquid for your gravy; make a roux and add beef stock and mushroom juice. It is CRAZY good. Mashed potatoes and peas - heaven.
I work at Sunset and I have LOVED this meatloaf when I have had it in the test kitchen. However, when I made it at my own house, I thought it was a bit strange the instructions said to cook until the internal temperature reaches 180, but I usually always trust Sunset recipes, so i just followed the instructions. It turned out sooooo dry and overcooked. A sad waste of veal. Next time I make it I will only cook it until the internal temp reaches 160 like I normally do with meatloaf. I think this recipe may need to be retested.