h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

The meatloaf recipe posted omitted what I believe to be critical ingredients in, at least, an American or English meatloaf. Namely, salt, pepper (prodigious quantities of the latter), Worcester/Worcestershire sauce (English/American), and onions, chopped fine.

The recipe also seems to be too heavy on liquid additives. I would limit the liquids to 1/2 cup per pound or less. Much of the excess liquid will escape during cooking, anyway.

I would suggest using ketchup, tomato (marinara) sauce, tomato juice, or V-8 juice in lieu of the abominable barbecue sauce. I would also suggest using a mixture of ground beef, pork, and veal instead of only beef.

Any combination of seasonings can be added to taste, but I hesitate to include them in the recipe because the ingredients listed already contain spices - and different spices at that depending on the variety of products used.

Barbecue sauce is perfect if only for its countless blends and varieties. Ketchup is just ketchup, and while traditional, not strictly necessary.

The greatest thing about meatloaf, of course, is that it can be made to meet just about anyone's tastes .