This should really be called "Gale's Meatloaf" or even "Gale's Mother's Meatloaf", but what the hey.
1/2 lb (250 g) ground beef
1/4 lb (125 g) ground veal
1/4 lb (125 g) ground pork
2 cups (500 ml) cornflakes
Splash of milk
Salt, pepper, tarragon, allspice, lemon peel, orange peel, basil, chives, dried onion, dried garlic to taste (you can use minced fresh onion instead if you don't mind a few tears)
Line a medium to large roasting pan with aluminum foil. If you have a roasting rack, you can use that too. Bread loaf pans also work. Mix all ingredients well with your hands in a large bowl (cold and messy job) until everything is well smushed together. Form into a tall, skinny loaf, rounding off all edges and closing all fissures.
Roast 1 hour in a 350 F/175 C oven. Make sure the meat is well-done throughout by cutting it open. Remove from oven and let stand for about 15 minutes (or it tears when you cut it). Serve sliced with potatoes or rice and local vegetables. Even better the next 1-2 days (keep in refrigerator) as sandwiches.
This recipe can be doubled; increase cooking time to 90 minutes, or make two loaves.