I like my Nebraska meatloaf best. Here is an upscale one:

Blue Plate Meat Loaf with Bacon Gravy
Serves 6-8
From chef Cory Obenour

The meat loaf
2 teaspoons bacon fat, or butter
1 medium onion, diced small
5 cloves garlic, minced
2/3 cup breadcrumbs
– Pinch of dried thyme
2 teaspoons minced fresh sage
3 tablespoons chopped Italian parsley
1 1/2 teaspoons chopped fresh thyme
3/4 teaspoon Dijon mustard
1/2 cup whole milk
2 eggs
– Pinch cayenne pepper
1/4 cup + 2 tablespoons ketchup
2 teaspoons Worcestershire sauce
3/4 teaspoon red wine vinegar
3/4 teaspoon ground black pepper
2 teaspoons kosher salt
– A few drops Tabasco sauce
1 pound ground beef
5 ounces ground pork
The gravy
4 strips thick-cut smoked bacon, diced
2 tablespoons butter
1 tablespoon olive oil
1 shallot, sliced thin
2 cloves garlic, sliced thin
1 teaspoon fresh thyme, chopped
3/4 cup dry white wine
2 1/2 cups chicken stock
For the meat loaf: Preheat oven to 350°. Spray a 5-by-9-inch loaf pan with nonstick spray. In a saute pan, add bacon fat, onion and garlic, and cook over medium heat, until onion has softened, about 5 minutes. Take care to not caramelize the onions. Remove from the heat and reserve.

In a large bowl, combine the remaining ingredients except the meat. Let sit for 5 minutes, which allows the crumbs to absorb the wet mix and soften, preventing the loaf from cracking.

Add the meat and the onion mixture to the bowl and mix by hand until well combined. Transfer the mixture to the greased loaf pan and bake for about 45 minutes, rotating the pan halfway through the cooking time. Let cool before unmolding.

For the gravy: In a large, shallow saute pan over medium-low heat, cook bacon with 1 tablespoon butter, the olive oil, shallot, garlic and thyme. Add white wine, bring to a simmer and reduce for about 4-5 minutes to cook off the alcohol. Add the chicken stock and reduce liquid by half . Stir in the remaining tablespoon butter and serve over the meat loaf.