I would have run away from that Meatloaf like a Bat Out of Hell.....

mj..I'm going to try your recipe tomorrow night, but seeing it inspired me to dig through my recipe binders and offer a similar recipe with some different flavors: Meat Mixture: 1 pound ground turkey breast 1/4 cup milk 1 cup quick oats or dried breadcrumbs (Italian is fine) 1 cup loosely packed fresh parsley, chopped fine 1 med. onion, diced fine & sauteed in 1-2 tsp veg oil 1 tsp salt pepper to taste 1 tsp ground cumin 2 tsp dried mint 3 TBSP bottled salsa hot pepper sauce to taste (optional) Filling: 1 10-oz box frozen spinach, thawed & drained 1 egg 1 cup feta cheese, crumbled, about 4 oz Topping: 1/3 cup ketchup 1 tsp cinnamon 3 TBSP parmesan cheese 1. Gently mix all meat mixture ingredients together. Put 2/3 of the mix into a lightly piled/sprayed meatloaf pan. Make a shallow well down the center. 2. Spread spinach filling down the center of the well. Cover with the rest of the meat mix, pat it all around to cover. 3. Spread topping over the top. Bake at 375 for ~1 hour, 10 minutes. Great the next day in sandwiches.

Caramelized chopped onions, seasoned with worchestershire or a sweet white wine. Or add some heat to that chili sauce with a little red pepper. When I have done meat loaf for a funeral meal, I serve it in slices, but top some with a chunky tomato sauce I make out of canned diced tomatoes, chopped onion,celery and chicken broth, cooked until it's thick...bit of garlic. Or chopped onions sauteed uintil dark brown and sweet. Linda C

I guess I complicated things by saying that there is a channel across the bottom. I did also just say it was simply a slot which is really what I meant but I guess I wasn't very clear. I also shouldn't have said there was no hardware in an earlier post because there is a metal channel on each side but the bottom "channel" is just the bottom of the slot. Ya know, I've actually never looked closely inside until just now when I took the picture below. I think you can see the channel in the photo. Click on the photo as it's much more clear when enlarged. There is also a metal channel on the other side. Please excuse the horribly ugly, marred finish on my cabinets. The breadboard itself is 5/8th's inch thick. Hope this helps clarify. I have three of these in the following widths: 12", 16" and 28". Edited to add: @Gemcap - I'm no cabinet builder and that hardware you're looking at should definitely make a super-strong, heavy and stable cutting board but it's a lot more complicated than the simply U-shaped metal channels in my photo above. And would take up a lot more space on the cabinet front eliminating or minimizing the other drawers you would have. Edited to further add: I just read Denizen's post above and I do not have any kind of metal rail attached to my breadboard itself. It's just a board with a wide groove at each end to put your fingers on to pull the board forward. The cutting board is just a tad deeper than the cabinet so it sticks out from the slot just enough to grasp that groove (but the counter overhang sticks out farther). It slides in and out very easily and even the 28" wide one slides in and out with just one hand. It doesn't go cock-eyed or anything like that when sliding in-and-out. To reiterate, the only metal involved in the whole set-up are the metal channels on each side as pictured above. The channel itself is only a 1/2" u-shape. Hope this all helps clarify things.