What can I add to a GFB meatloaf to make it more moist. Often it is crumbly.
My meatloaf has 1lb beef, a squirt of ketchup, dash of Worcestershire, dried seasonings, dehydrated onions, about 1/2 cup bread crumbs, one egg, and minced celery. I cook it at 350 for 45 minutes. All suggestions are appreciated.