1.When making meatloaf choose ground round-it has less fat (which would be absorbed by breadcrumbs)than regular ground beef and more fat than ground sirloin,which would produce a dry meatloaf.
2.For a juicy,more flavorful meatloaf, add 1/3 cup of liquid (tomato or vegetable juice, wine,beef broth,etc.) per pound of meat.
3.Using soft breadcrumbs instead of dry breadcrumbs will produce a moister,more tender meatloaf.
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