Too cool for words - the meat loaf mixture bakes right inside a whole bread shell. It takes a little while to cook, but at least there's no pan to wash.
1 kg lean ground beef
1 onion, chopped
1/2 cup ketchup
1 loaf French bread, Italian bread or sourdough bread (about 7-in. diameter)
Preheat the oven to 375°F (190°C).
With a sharp knife, cut a ½ in. (1 cm) slice off the top of the loaf of bread, exposing the inside. Set this top slice aside. Have your helpful young assistant pull out as much of the soft innards of the bread as possible, leaving an intact shell about ½ in. (1 cm) thick. Place the bread bits into a bowl and add ½ cup (125 mL) water, squishing it with your hands until it's a nice gooshy mixture. In another bowl, combine the ground beef, onion, eggs and ketchup. Mix well, then add the mushy bread, stirring (or squishing) until evenly combined. Season with salt and pepper, then stuff into the bread shell, packing the mixture in so it all fits. Cover the stuffing with the slice you cut off the top of the bread, then wrap the whole business tightly in heavy-duty foil. Bake for 2 hours, until the meat mixture is cooked right through. Unwrap and cut into slices to serve.