jennyema
Chef Extraordinaire
Ok, I thought about this more ...
I think it's the meat texture ... assuming your meat was chunkier (less fine) than the grind from the supermarket. The finer you grind something the denser the loaf you make from it.
I think you will be disappointed if you leave out the egg. Meatloaf needs a binder. Egg does this (and egg/crumb or grain together), but ketchup doesn't. Maybe try egg whites?
I think it's the meat texture ... assuming your meat was chunkier (less fine) than the grind from the supermarket. The finer you grind something the denser the loaf you make from it.
I think you will be disappointed if you leave out the egg. Meatloaf needs a binder. Egg does this (and egg/crumb or grain together), but ketchup doesn't. Maybe try egg whites?