You can make sure your meatloaf is done by checking it with a
meat thermometer - it should register 170 F (76 C).

                ~~~~~~~~~ Today's Recipe ~~~~~~~~

I like the title of this meatloaf - it describes it better than I could!
The three key ingredients that add the "flair" are deviled ham, a
generous dose of Italian bread crumbs and horseradish.  All make
a difference but none are overpowering.  It got a super yummy
rating from all here, including Mr. Picky!

Meatloaf with a Flair

2 cups (480 ml) Italian bread crumbs
3/4 cup (180 ml) minced onion
1/4 cup (60 ml) minced green pepper
2 eggs
2 pounds (900 g) ground beef
1 can (4 oz / 112 g) deviled ham
2 T (30 ml) horseradish
2 teaspoons (10 ml) salt (*)
2 teaspoons (10 ml) prepared mustard
1/4 cup (60 ml) milk
1 cup (240 ml) ketchup, reserving 1/2 cup (120 ml) for top of
   meatloaf

In a large bowl beat eggs slightly with fork.  Add remaining
ingredients.  Shape meat into oval loaf.  Place in shallow baking
pan.  Spread remaining 1/2 cup (120 ml) ketchup on top.  Bake 50
minutes at 400 F (200 C) or until done.  Leftovers make good cold
sandwiches.

(*) This loaf was BORDERLINE salty for me.  Everyone else
thought it was fine, but I would probably use 1-1/2 teaspoons
(7.5 ml) of salt instead of 2 next time.  Consider that if you're not
a big salt fan.