I can’t say enough about the Thermapen. I don’t overcook any meat now that I’ve got this. It’s the single best cooking gadget I’ve purchased in a long time. Here’s the website:
http://www.thermoworks.com/Thermapen-Mk4?gclid=Cj0KEQjw6-PJBRCO_br1qoOB4LABEiQAEkqcVd1lHungYEQ0rBr51iLgo1EJxVP6VSGdCwlYQRXZsOUaAk_O8P8HAQ
There are all kinds of models and it’s easy to get confused. I’ve got the Classic model. My H bought himself the smoker model.
Another Thermapen fan here. As for meatloaf, I started using half ground pork in the mixture last year and we love it. Seasoning depends on what’s on hand as well as what we’ll have with it. I don’t use ketchup or BBQ sauce any more because of the sugar. Diced caramelized Vidalia onions add some good flavor without upping the carbs too much.
@mom2collegekids , I’ve always used Heinz Chili Sauce (got that tip from my mother about 50 years ago) and I’ll bet it’s similar. MUCH better than ketchup or BBQ sauce!
Believe me this other sauce is even much better than Heinz
3puppies, we now make very small loaves free form and freeze one.
Also, meatloaf in general freezes well.
H made the best meatloaf I have ever had and now cannot find the recipe!
I grew up making it and at 16 decided to use barbecue sauce–a little in it and then a lot on
top of it. H loves it this way.
I agree with the “little in it” and a lot on top. I do that as well with the homade chili sauce in my link
Somebody figured out how to make that Homade Chili sauce…although her version is more chunky .
https://www.everydaycheapskate.com/food-and-recipes/meatloaf-homade-chili-sauce/
A quick whir in the blender or food processor or with an immersion blender could eliminate those chunks if desired. 
^^^ That’s what I was thinking. The bottled version is pretty smooth, but not perfectly…with tiny pieces about the size of pickle relish (tiny chunks)
The recipe version looks like rough chunks
My 1.5 lb meatloaf recipe calls for 1 hr. 15 min. at 350 degrees.
There’s a recipe in the cookbook by America’s Test Kitchen called “Pressure Cooker Perfection” and in it is a recipe for Italian Meatloaf that is really easy to make and is ready in far less than 60-90 minutes. I was skeptical before I tried it, but it is delicious. Great as leftovers too. (And actually, the recipe book has a lot of other excellent recipes).