This week I bring you one of our families favorite recipes for meatloaf. Before I begin I would like to share what I found on the history of meatloaf.The meatloaf has European origins as early as the 5th century. It is a traditional German and Belgian dish. The American meatloaf has it origins in scrapple, a mixture of ground pork and cornmeal served by German Americans in Pennsylvania since colonial times. The meatloaf as we know it did not appear in cookbooks until the late 19th century.In 2007, meatloaf was voted the seventh-favorite dish in the United States according to Good Housekeeping.During the Great Depression, cooking meatloaf was a way to stretch the food budget, using an inexpensive type of meat and other ingredients as leftovers; along with spices, and adding cereal grains to the meatloaf to stretch the meat.Patty’s Meatloaf1-1 1/2 pound of meatloaf mix (I use veal, pork and beef)1 pound lean ground beefA generous 1/2 cup Italian flavored bread crumbs ( I normally use Italian bread crumbs, but as you can see I did not have any when I made it this weekend, so I added Parmesan cheese and Italian seasonings)1/2 cup of rolled oats2 eggs-beaten with just a little of water)Garlic and Onion powder to tasteDash or two of nutmegBBQ sauceBeef BrothBlend meat together, add egg mixture, and 1/4 cup of the BBQ sauce. Blend with hands – the bread crumbs, oats, seasonings (you can add any seasoning that you prefer)Shape into a loaf and put in a slow cooker, add beef broth to cover the bottom of cooker. Cook on high 4-5 hours. Take out of the slow cooker and put in a baking dish, brush on more BBQ sauce and bake in a 325 degree oven till browned and then top with Cheese (American or Velveeta works best because it melts perfectly) Turn off oven and place meatloaf back in oven to melt cheese.This normally feeds my family of 4 with plenty for leftovers. The best thing about meatloaf is you can make it anyway you like it. At times I had substituted the BBQ sauce for A1 sauce, one time I even added shredded carrots, and I have stuffed it with ham and cheese. I have yet to try the Scottish way of baking it with a hard boiled – egg in the middle. As I searched for the history of meatloaf I found an idea about adding mashed potatoes on top when it is done and continue baking till the potatoes are browned, sort of like a shepherd’s pie.What are your favorite ingredients for meatloaf?