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As an American expat living in the Netherlands, I've had a serious jones for English muffins these past years - but you can't get them here! You can't imagine how much I've missed Eggs Benedict all this time. I already make a mean Hollandaise, and now I have the English muffin recipe I've been waiting for!

Are there no grocery stores? Ask the butcher at your normal store.

@BananaMonkey: It's a ribbon of onion-y goodness that runs through the center of the free form meatloaf. It's really tasty, you should try it!

I love a good meatloaf. I use crushed Ritz crackers in mine instead of breadcrumbs and do it freeform. Hamburger, minced onion, egg, tomato sauce, crushed red pepper, s & p, topped with ketchup. It's very tasty though is built more for sandwiches the next day than dinner the first. Because nothing is better than a good meatloaf sandwich.

Let's face it - for many, tripe is a "discard." It's not exactly filet mignon and therefore, there aren't a lot of people beating a path to sell it online. Don't get me wrong - I love the stuff. Italian, Chinese, Mexican menudo - you name it, I enjoy it.

If you live anywhere near a restaurant, buddy up with the owner/manager or person in charge and ask if their meat purveyor can get it for you. Granted, it might only be available in large quantity if you get it from a wholesaler but you might find friends to share in the bounty, or portion it and freeze it.

You might also google "buy tripe, (your zip code)" and hopefully the results will yield an outlet nearby where you can buy it. Good luck!

I've never been a meatloaf fan, but I was intrigued by the way a boyfriend from highschool made her meatloaf. It was the ground beef with a bit of pork, italian seasoned bread crumbs, and eggs spread out on a sheet pan and then in the center some ham and whole hardcooked eggs with the sides folded up over the ham and eggs. Top off the hand formed loaf with a mixture of ketchup, worcestershire and chopped onions and bake. It looked interesting when sliced into, but I just ate the baked potato and salad--stating that I wasn't too hungry.

Free form-
That way let's the fat drain away and is easily pulled off with a baster.

I make meatloaf however the spirit moves me. Might be a traditional pork-beef blend one time, all beef with corn and black bean salsa, cumin and oregano the next, or stir some pesto, cheese and sun dried tomatoes the time after that.

They're all good.

I do a version of Giada de Larentiis' "Veronica's Veggie Meatloaf with Checca Sauce". The Checca Sauce elevates this Veggie Meatloaf far above the usual lentil-and-brown-rice veggie "meat"loaf. It's really good. My whole family (who are not all Vegetarians like me) love it.

Veronica's Veggie Meatloaf with Checca Sauce
http://www.foodnetwork.com/recipes/giada-de-laurentiis/veronicas-veggie-meatloaf-with-checca-sauce-recipe/index.html

We make it the traditional Italian way -- like a giant meatball. I have a recipe on my blog for mini versions :-)

My meatloaf is basically a sheet of seasoned chopmeat, pressed out to a rectangle. I cover it with a layer of cheese like mozzie or provolone, and a layer of ham. Prosciutto is too salty for this application in this quantity. Roll the whole thing up and bake. I have never had anyone try my meatloaf and imply they didn't like it or were bored.

Growing up, we always had meatloaf with gravy and no tomato product. 80/20 ground beef, finely diced onion, bread crumbs from heels of bread, egg, plenty of s&p. It was always moist and tender. We almost always had it with mashed potatoes and green beans or corn. And plenty of gravy.

Nowadays, I might make meatloaf once or twice a year, but rarely is it the simple meatloaf of my childhood. The last meatloaf I made was many moons ago and the recipe came from a post by Pastor Ryan on The Pioneer Woman's website http://thepioneerwoman.com/cooking/2009/01/cajun-meatloaf/
Quite tasty. I used ground turkey, there are so many moisture adding ingredients that it was still a moist and tender final product.

Like @NotAmerican I like to use BBQ sauce instead of ketchup; mostly because I don't ever have standard tomato ketchup. (I have curry ketchup all the time but is the wrong profile for this application) I use it as a glaze near the end to get the nice crust.

I also agree with adding mustard. I add the coarse grainy maille kind. I also add white onion, breadcrumbs, garlic, celery, canned mushrooms, gravy mix, LOTS of pepper and standard steak seasoning (I should try worchestershire...hmmm...).

My father growing up would somehow incorporate an egg so when you sliced it you could see them. Anyone know how to do this? Pre-hardboil??