I switch up and use oatmeal some of the time and crumbled bread some of the time. I let my oatmeal or bread sit in the milk, egg, and seasoning combo for a while as Nan suggests to absorb the nice juicyness of the milk and egg mixture before adding my meat. I can guesstimate the amount of oatmeal as I do not measure it but I am pretty good at judging it and I have to say 1/4 to 1/2 cup per Lb of groundbeef, if I am using crumbled bread 2 slices per Lb of meat.

NOTE: Since there are now many here who can not have salt, please omit the salt, and serve with a wedge of fresh lemon to squeeze onto your meatloaf after it is plated the lemon is a great substitute for salt! I do not suggest ketchup as it is full of salt, inless you can find a no-salt added brand!

Welcome happymomof4! you've just found about the finest foodie destination on the web! We're a fun bunch of folks who come from all regions and all backgrounds, and we're glad to have ya here amongst us! smiles- kevin

Thanks to everyone for the quick replies and Mama Mangia I will substitute No Salt Added Hunts tomato sauce (20 mg per serving or 70 mg per can) for the ketsup. The Worchestersire, which I love, will need to be cut back some or substituted for something lower in sodium. There is supposed to be a lower sodium version but I have yet to find it in my area.

BTW: Welcome also happymomof4, you seem to be as new here as I am.