Americans are proud of their meatloaf, and rightfully so. It's one of our national dishes and deserves a place up on the pedestal, rubbing shoulders with the likes of hamburgers, barbecue, and hot dogs. The very best meatloaf should be tender and moist, with a distinctly soft but never mushy texture. "Velvety" and "rich" should come to mind when tasting it, tender enough to slice with a fork but firm enough to pick up that bite without it breaking. It should be a sponge for moisture, oozing juices when you eat it but not leaving a puddle on your plate. It should be deeply rich and meaty in flavor and savory, with just a hint of vegetable undertones to complement and lighten the slice. But make no mistake: meatloaf is about the meat. And, of course, it needs to reheat well for sandwiches.

The addition of gelatin to meatloaf as a means of helping retain moisture was a technique first developed by David Pazmiño at Cook's Illustrated in their Glazed All-Beef Meatloaf recipe. A shoutout to him for the fantastic idea.