Stuffed Meatloaf

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Layers of flavors are key to this recipe. Season with salt & pepper at each step. Onions: S&P then saute. Soak the bread in just enough milk to make mushy. Put the finished onions in the bread/milk and let them sit awhile to soak up flavor. S&P the meats before you combine with the bread / milk / onion / egg/ tom sauce & good parm cheese. The salt in the salami and parm will take it from there.
I use dried parsley flakes and eyeball it. (I always write notes-for-next-time on my printed recipe sheets to tweak them to our taste.
This stuff is GREAT. I make two and freeze one. I usually skip the eggs on the one to freeze, cuz they get rubbery when defrosted.
AWESOME RECIPE.

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Needs some flavor! It's a good basic recipe, but definately consider the use of more spices & worcestershire sauce!

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If I could rate this 10 stars, I would.
Truly delicious, and the most wonderful meatloaf I have ever had!! If you don't make this, you are cheating yourself!!!

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By far the best meatloaf I have ever made or had. Even the in-laws loved it.