Generously butter a 9" x 5" loaf pan, a 13" x 9" baking pan, or line a rimmed baking sheet with parchment paper. Set aside.
Place all ingredients except for meat in a large bowl and using your (very clean) hands, mix everything well. Add the meat and mix only until everything becomes homogeneous - do not overmix.
Place the meatloaf mixture in your prepared pan or shape into a rectangle on the baking sheet. If you use the baking sheet, cover the meat with foil or parchment and place a pan of hot water in the oven to keep the top from cracking.
Place in the oven and bake until firm and no longer pink, 60-75 minutes. The internal temperature should read 160°F.
Let sit for 10 minutes, then serve.
To freeze for later use
Generously butter a 9" x 5" loaf pan or a 13" x 9" baking pan.
Press the meat mixture into the prepared pan, then cover with plastic wrap and aluminum foil.
Place in the freezer and store for up the 3 months.
To bake after freezing, remove the meatloaf from the freezer 24-48 hours before baking and thaw in the refrigerator.
Preheat oven to 375°F, then bake until firm and no longer pink, 60-90 minutes. The internal temperature should read 160°F.
Let sit for 10 minutes, then serve.
To freeze as mini-meatloaves
Divide the mixture evenly among buttered muffin tins and gently press the mixture into each hole. Place the muffin tins in a freezer-safe zippered plastic bag and freeze for up to three months. (Makes 24.)
To bake after freezing, thaw in the refrigerator for 24 hours, set on the counter for 20-30 minutes before baking, then bake for 20-23 minutes, longer if the muffins are especially cold. Be sure the muffin centers are very hot and no longer pink before serving.
(If you can’t afford to have muffin tins out of commission just sitting in the freezer, freeze the muffins in the tin, then loosen with a table knife and place frozen muffin “pucks” in a freezer bag. When you’re ready to bake, thaw on a baking sheet for 24 hours in the refrigerator, set on the counter for 20-30 minutes before baking, then bake as directed.)
To serve in a school lunch
Bake the meatloaf as mini-meatloaves before freezing, then cool completely in the refrigerator. Pack in a lunch with an ice-pack. Freeze extras in an airtight container up to 3 months.