The recipe below was originally from the book, and here I'll tell the adaption, not much just a little substitute and addition. I used only pork 'cause that was what I had XD 1 tbsp of dried rosemary added and I omitted parmesan cheese and used apricot honey jam instead (It worked, if you like, add both of them!).
1 tablespoon olive oil, optional
½ cup bread crumbs, preferably fresh
½ cup milk
1 pound ground beef
1 pound ground pork
1 egg, lightly beaten
½ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley leaves
1 teaspoon minced garlic
½ onion, chopped
1 teaspoon chopped fresh sage leaves or 1 pinch dried
Salt and black pepper to taste
1. Heat the oven to 350°F.
2. Grease a rimmed baking sheet or roasting pan with the olive oil.
3. Soak the bread crumbs in the milk in a large bowl until the milk is absorbed, about 5 minutes In a large bowl combine soup mix, ground beef, bread crumbs, eggs, water, and only 1/3 cup of the ketchup.(Save the remaining 1/3 cup of ketchup for the toping.)
4. Add the meats, egg, Parmesan, parsley, garlic, onion, sage, and some salt and pepper and gently fold everything into the meat with your hands or a rubber spatula.
5. Mix just enough to distribute the flavourings without overworking the meat or it will become tough.
6. Turn the meat mixture onto the prepared baking sheet, gently shaping it into an oval mound.
7. Bake for 45 to 60 minutes, brushing occasionally with the rendered pan juices. When done, the meat loaf will be lightly browned and firm.
8. To check, insert a quick-read thermometer into the center; it should read 160°F. Let the loaf rest for 5 minutes before slicing with a serrated knife.
I searched some variations from different country from Wikipedia, you can refer them and get some inspiration, click here!