My wife is from Royal Oak, MI. Her meatloaf is very different from what she's encountered south of the Mason-Dixon line. She labels it, "Yankee" meatloaf.
She observes that in the south, most meatloaf is made with bread crumbs and onion bits (i.e. dry French Onion Soup mix) and served with brown gravy.
Her "Yankee" meatloaf is made with veggies (base of strained stewed tomatoes, onions, green pepper; sometimes, others may be added) and without bread crumbs (egg is added). She bakes the loaf in a covered casserole dish, periodically siphoning out the fluids. When it's within 15 minutes of being done, she likes to cap it with tomato ketchup and cheese and finish it uncovered.