Add a bit of milk to your breadcrumbs for extra moisture.

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Incorporate finely grated vegetables like zucchini or carrots to keep it juicy.

Use a blend of ground meats, such as beef, pork, and veal, for optimal tenderness.

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Don’t overmix the meatloaf mixture—gentle handling keeps it tender.

Let the mixture rest in the fridge for at least an hour before baking.

Use a meat thermometer to avoid overcooking and drying it out.

Add a small amount of olive oil or butter for richness.

Top with a flavorful glaze to keep the loaf moist while baking.

Bake in a loaf pan with a slight slant to let excess fat drain off.