Of all the things we ate for dinner growing up, meatloaf wasn’t one of them. I’m not sure how that happened, really, because we ate burgers, meatballs, and other “ground meat” dinners on a regular basis.

Maybe I had it a time or two at a friend’s house? I can’t remember.

My first memory of meatloaf was at college. IN. THE. DINING. HALL.

Before you get all squirmy, I’ll say this: I loved that dining hall meatloaf.

Meatloaf is one of those foods that can easily, and sensibly, be mass produced. So, it works well for a cafeteria-type situation.

It’s also easy to make at home for a family of two, or four, or ten—with or without leftovers.

Most people, though, they typically say something like, “I hate meatloaf,” or, “I can’t stand eating meatloaf.”

And so I have come to perfect my meatloaf recipes and I ensure that they’re tasty, even for the most picky of eaters. To the point that (I kid you not), my children list meatloaf as one of their favorite meals. Even when it’s made with turkey.

Winning.

Plus, there’s the whole get-your-hands-in-it business that’s quite soothing after a long work day. Kind of like those stress balls people keep at their desks. Except, in the form of food.

You can’t be afraid to get your hands dirty when you cook; often times they’re the best tool in the kitchen!