I only make meatloaf a few times per year now. It used to be maybe once per month.
Mainly I make the recipe that uses dry Lipton (Knorr) onion or mushroom-onion soup mix.
I ordered meatloaf in a restaurant ONCE, maybe 50 years ago. It was bad, much too moist and covered with a thick congealing gravy.

I only took a few bites. Even my father, who’d eat practically anything, didn’t want to take the remains home. I’ve been afraid to order it in a restaurant ever since.