Meatloaf > Secret to a moist, tasty meatloaf?

Try substituting some pork sausage for some of your beef.

Steam spinach, squeeze out as much liquid as possible, chop and add to the mixture.

Try substituting some pork sausage for some of your beef. I mix grated cheese in with mine, as well. It's decadent and really good!

My own recipe goes like this http://www.food52.com/recipes/3618_bricktop although it comes out more like a terrine than a meatloaf, it's still a meatloaf.

Here's a useful and quite interesting foodpickle on just this topic:

http://www.food52.com/foodpickle/7877-comfort-food-if-you-like-meat-loaf-you-must-try-the-cooks-illustrated-tech-of-adding-unflavored-gel

;o)

My recipe for meatloaf comes from Cooks Illustrated. I found by making a free form loaf (no loaf pan), using saltines (no fresh breadcrumbs b/c they get mushy), and baste the meatloaf with the glaze, works best for me. I like a crisp on the ouside loaf while tender inside. I used the standard meatloaf mix, so it doesn't taste like a big burger and the tangy glaze (made with ketchup, brown sugar, apple cider vinegar) basted 2x during the 1 hr cook time. Oh, and I use chicken broth.

I like to cook mine wrapped in strips of bacon - especially if your ground meat isn't very fatty.

Also, mix lightly -- overworking the meatloaf mixture can toughen it. (I'm sure others will have good suggestions, too. I myself am still on a years-long search for the perfect meatloaf recipe -- haven't found it yet!)

Try buttermilk for your liquid, instead of broth and water. Soak the breadcrumbs in it before you add them to the meat. Also, try using only one egg. And stick to chuck only -- ground round is usually less fatty and will be less moist.