Dry,crumbly meatloaf is always a letdown, but you can make certain 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 fleshy intake, and at least a 80/20 or 70/30 lean to fatty split will make certain you never serve a dried out meatloaf again.
Read more...
Source: gawker.com