I was watching aartipaarti on the food network this morning, and she was making kebabs. She uses a bit of baking soda, noting it's used to bind chopped meat. II've never tried it, but it looks as though it works for her. Here's the recipe:

http://www.foodnetwork.com/recipes/aarti-sequeira/beef-kebabs-with-a-surprise-center-recipe/index.html

Use a packet of unflavored gelatin in 1/2 cup of stock. Along with some more bread crumbs or crushed crackers. And about a 1/2 cup of jack cheese---shredded fine and frozen and then crumbled in the mix.

This is good for meatloaf with egg too..but only a tsp of gelatin. Replaces the fat normally found in veal/beef/pork mixture when you make an all beef meatloaf.

You can soak bread or breadcrumbs in milk or buttermilk, and squeeze out excess milk before you put breadcrums in. Have a friends who uses crackers and soaks them in ketchup or barbecue sauce to use as a binder. Depends on your recipe.

You can try extra breadcrumbs or oatmeal...I've done both in the past when either out of eggs or don't have enough. A little grated parmesan is good depending on what type of loaf you're making.

i have never made meatloaf, but when i make veggie burgers/loaves i use mashed potato and cornmeal.