"The Perfect Meatloaf"

Trying (and failing) to make it has been the bane of my existence (!), but I think tonight I hit upon it. I've been trying to recreate my aunt's crusty meatloaf for years. Here's my recipe. (Yes, this blog is turning into a cooking show--I'm so tired of politics). The recipe is pretty simple, too.

2 1/2 lbs. lean ground beef
1/2 - 2/3 large onion, finely chopped (I use red onions)
2 eggs, beaten
1/2 cup Italian-seasoned bread crumbs
1 1/2 tablespoons lime juice
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons horseradish
1 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon garlic power

Mix thoroughly by hand in a large bowl (take your jewelry off first) and bake at 400 degrees for one hour or so (till it reaches an internal temperature of 170 degrees) on top of bread slices in a shallow roasting pan. Then remove the bread and broil the meatloaf till crusty. (The measurements are approximate. I just threw it all together--in somewhat of a Bacchic frenzy--without really measuring anything.)