Baked Meatloaf 
My favorite thing to eat as a child at my Granny's house was cold meatloaf sandwiches.
We made them with her home-made rye bread, leftover meatloaf and a squirt of mustard, simple but so good!
Ingredients:
2 lb. ground beef
1 lb. ground sausage (No MSG. Also if you are Gluten-Free, make sure sausage is GF.)
2 eggs
2 cups Wheat-Free bread crumbs (unseasoned) or WF cracker crumbs (If you are Gluten-Free, you can make crumbs using your favorite GF Bread or GF crackers.)
1 small onion chopped fine: Vidalia, white or yellow
2 Tbl. dried parsley or a small bunch fresh parsley, chopped
1 Tbl. granulated garlic or cloves minced
½ tsp. ground black pepper
1 tsp. salt
1. Preheat oven to 350. Also heat roasting pan over medium heat.
2. In a large bowl measure all ingredients in order and use your hands to combine everything.
3. Shape into either a large loaf or 2 smaller loaves. Make sure you have a dense, compact loaf or the meat will fall apart while baking.
4. Place loaves in the preheated pan and brown on all sides (you should turn it 3 times.)
5. Cover the roasting pan with lid or foil and place in the oven.
6. Bake for 1 to 1 ½ hours (depending on your oven) turning once while baking.
7. To test, push down on the center of each loaf with a fork, juices should run clear.
Meatloaf can be served hot or cold. It stores well in the freezer for up to 2 weeks.
For an easy side, bake potatoes while baking the meat loaf, they will be done at the same time!