1.5 lbs ground chuck
I also don't have a meatloaf pan. You know, the ones that nest inside of one another, with the one that has the holes on the bottom? I have tons of pots and pans and bakeware, and I honestly don't need something else cluttering up my cabinets, for something I only make once in a blue moon. So, I improvise. I take a baking sheet, cover it in aluminum foil, put a cooling rack on top of that, and then I cover that with aluminum foil. Honestly, I should just buy stock in aluminum foil. I reach for that stuff all day long! But, I digress. I poke holes on the top of the cooling rack covered, for the fat to melt through. The fat will then be caught on by the aluminum foil covered baking sheet, thus making clean up a breeze!
I just poke these holes with a knife, over and over and over again. It only takes a couple of minutes.
Now then, add your meat to the cornbread crumb mixture, and just mix it until it comes together. If you over-mix this, it will be crumbly. If you under-mix this, it will be crumbly. Once you're happy with how you have it mixed, dump it onto your foil covered cooling rack, and form it into the classic loaf shape. I like to make mine somewhat flat and narrow; it helps make for a more even cooking surface, so that the outside doesn't burn by the time the inside is cooked all of the way through.
I just squirt a healthy amount of ketchup in a line down the top of the loaf, and spread it out with a knife. My husband likes to sometimes have me put BBQ sauce all over the meatloaf, but I prefer ketchup.
Now, slide this loaf of meat into the oven for about 1 hour and 15 minutes, then let it rest for at least 15 minutes before slicing it up!