Originally Posted by Matt Kay
Follow something along the lines of Andy's recipe above.
The egg will hold it together. However, my tip:
Once all of the ingredients are incorporated add a little milk to thin it until it just barely stands on it's own without "flowing" into the shape of the pan.
When you have eggs and a ton of moisture in the meatloaf it will be firm but super moist and most excellent.
In my recipe, putting the veggies in the FP releases more moisture into the mix so moisture is never an issue unless you way overcook it.