In a large mixing bowl (I use a metal mixing pan), combine all ingredients except the diced tomatoes. Add the chopped tomatoes (leaving the juice in the can) with a slotted spoon.

Mix by hand. This is the only way to do it! Remember to remove any rings before you start. Mix thoroughly, adding a little juice from the tomatoes as needed. You want the loaf moist yet compact enough to roll it over without breaking apart.

In a #8 cast iron skillet, melt 1 heaping tablespoon of Crisco until the skillet is coated, not hot. Shape meatloaf and place it in the center of the skillet. Turn the loaf over to coat with Crisco and re-pat the loaf into shape. Add water on both sides of the loaf until water is up the sides of the skillet. No more, or it will boil over during cooking.

Put a strip of ketchup back and forth along the length of the loaf. Top with an oven-safe lid.

Bake for 1 hour and 15 minutes at 350 degrees Fahrenheit.

At the end of the baking time, remove the pan from the oven, being careful as it is hot and heavy. Immediately remove the loaf from the drippings as the loaf will absorb the liquid and change the taste of the loaf. If you cut the loaf down the middle, you can lift each piece out with a metal pancake turner and place it on a serving platter. Top with gravy.