Cooking & Baking

that calls for chunks of Swiss cheese. Haven't tried it, though I keep thinking I should some day. I'd think the mushroom soup (aside from the high sodium) would make it too moist, unless there was some starch in the mix.

My go-to meatloaf recipe is about a pound and a half of mixed ground meats - beef, lamb, pork, turkey, whatever the store has on sale - mixed with a cup or so of mirepoix, an egg, and enough breadcrumbs to make a coherent mix (it helps to have an assistant to pour in the breadcrumbs while I mix with my hands).