Dry, crumbly meatloaf is always a letdown, but you can make sure yours is always perfectly moist by using a combination of lean and fattier meats. Whether you're watching your budget (lean meats tend to be more expensive) or your fat intake, at least a 80/20 or 70/30 lean to fatty split will make sure you never serve a dried out meatloaf again.
Heather Yamada-Hosley 15 Dec, 2015
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Source: http://lifehacker.com/the-key-to-super-juicy-meatloaf-every-time-1747996956
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