My mother's meat loaf was legendary and I'm certain the recipe came off a Cambell's soup can as it involves tomato soup as the sauce. Ground beef tossed w/celery, egg, onions, one wet slice of bread, parsley, smothered in tomato soup - couldn't be easier. It's best quality was it was crumbly - not hard as a rock like most meat loaf's.
I made it successfull in years past and now that I'm doing again mine is now rock hard. I've tried 3x. The only thing I can figure out is I'm using a denser slice of bread - Boudin sourdough instead of my mom's Wonder Bread style bread I was raised on. Does anyone have any ideas as to what makes meatloaf less dense? Thanks!