"This is a culmination of all the meat loaves I've ever eaten," says chef Andrew Curren. "My mom always made a good meat loaf—it never had the tomato goo on top of it. Then I tasted a meat loaf that had cheese in it; that was a good idea. In Italy, I was introduced to soffritto and realized the importance of cooking with carrots, onion, celery." Curren serves the meat loaf with creamy gravy, which is also excellent on lunchtime meat loaf sandwiches.