Diner Meatloaf with Brown Gravy and Mash

Diner meatloaf skips the ketchup glaze and leans on gravy instead, which means the loaf needs to be deeply seasoned on its own. Sauteing the onion first takes the raw bite away and adds sweetness, and a panade of saltines and milk keeps slices moist days later. Bake it free-form on a sheet pan instead of a loaf tin: more surface browns, and the drippings collect for the gravy. Slice it thick, about an inch, so it holds under the ladle.