Only kind of meatloaf I've ever thoroughly enjoyed. I've have prepared this recipe so often over years that the cookbook falls open to the right page. Don't worry about the "fluffy" -- that just means throw in some torn up bread to keep the loaf from turning into brick. It is the seasoning that makes this one different.
It’s the texture of the ground beef. I can’t stand meatballs either, they’re just little round meatloafs.