I was tired of my meatloaves being dry and boring. So after experimenting, I think I have perfected one. I usually make too much, so the last few times I've either divided it in two and frozen one, or made some meatballs to use later.
The celery and carrots keep the loaf moist and add color. It has always turned out good since I started adding them.
Most of these measurements are approximate. —zwerkowitch