Janet B. wrote:

<snip good advice>

I can cook all kinds of complicated things, but find fried chicken
intimidating also.

The person I know who makes the best fried chicken brines the pieces before
dredging and doesn't use buttermilk or milk at all. He also cuts each side
of the breast into two pieces, and says not to poke at the pices while they
are cooking, and turn them only once. He doesn't turn the temperature up and
down. I think he cooks it at about 350 the whole time. In any case, he gets
super results.

Personally, I like to add some garlic powder and chipotle pepper to the
flour, but he doesn't.

On the meatloaf question, I suggest you consider the Market Street Meatloaf
in The New Basics Cookbook (Silver Palate). It's really, really good.