This is The Best Meatloaf Recipe on the Internet - Eater
"Molly Baz’s meatloaf recipe leans even more contrarian than Perelman’s: It’s essentially a log of Italian sausage that’s seasoned with grated Parm and interspersed with mozzarella. The recipe relies on a panade, for which Baz calls for French bread that’s been soaked in water and wrung out. This is mixed into the sausage, presumably to keep the texture of the meatloaf tender. After the loaf is baked, Baz directs you to cut it and sear each slice on both sides until they’re crispy and browned and any pockets of mozzarella turn gooey." - Bettina Makalintal
