This quasi-meatloaf comes in tubes and is often grilled and covered with some canned gravy mixture. A good rule of thumb in checking out meatloaf is the gravy. From the traditional brown, to the more Southern cream, the proper topping has a big impact on your meatloaf. I personally go for the more traditional tomato sauce or ketchup lovingly poured on top of the baking loaf and let to cook with the meat for the last 20 minutes or so of cooking time. On my TPM scorecard, however, I only give points for the baked-on toppings.
Gravies tend to lend themselves to leftovers and the ever appealing meatloaf sandwich.
I think the most important thing to look for in the meat loaf itself is the mixture of the meat. A good ratio of veal and pork to beef is essential to keep the meat as moist as possible. That is, one part beef to one part pork to one part veal. By egg, I don't mean the raw eggs always used to help bind the mixture. I mean the insertion of hard-boiled eggs in the middle.