If you have ton of time to investigate the internet you'll find as many responses for how to make meatloaf as there are meatloaf recipes. In my opinion, it all boils down to how the marriage of various ingredients appeals to your own taste buds as well as those who are lucky enough to share it with you. Does the best meatloaf recipe ever really exist? Sure it does -- it's THE recipe that works for you and not the one recipe that will work for everyone. Still, that doesn't stop people from searching for it. Half the fun of making meatloaf is the process of creating something original that rewards us with great flavors and textures we want to duplicate again and again. Meatloaf recipes and how we come by them is not the intent of this article, however, it's about enhancing the process to make whatever ingredients you choose work to make your meatloaf the best.The ingredients used in meatloaf are as broad and varied as the thousands of available recipes themselves. Whether it's grains, ground meats or vegetables, these tips will help your recipe succeed.Here is the inside scoop on making meatloaf work plus a couple of tips to help stretch a tight budget.First, when mixing meatloaf ingredients, "less is more". Over-mixing your ingredients may compromise the texture of the meatloaf and may make the meat tougher. Stir or mix your ingredients only until well combined -- no need to beat them into a paste.Second, if you use bread crumbs as a binder; soft bread crumbs or day old bread cubes soaked in milk will provide a moister meatloaf than dry bread crumbs or quick-cooking oatmeal . While oatmeal adds fiber, it can also add dryness.Another thing often overlooked is letting your meatloaf rest before slicing. While anxious to eat a meatloaf right out of the oven, it will lose moisture and likely crumble when cut. Let it rest for at least 10 minutes before slicing.Topping your meatloaf for the cooking process will help to seal in moisture. Adding bacon strips or a sauce like ketchup or tomato sauce will add to the flavor and prevent the meatloaf from drying out.Fifth, covering a meatloaf with foil for the first half hour of baking will aid in retaining moisture.This secret works for meatloaf, meatballs or roasting any meat in an oven. Place a 9x13 inch pan containing about an inch of water on the rack below the meat you are cooking. The added moisture in the oven will keep your meatloaf moist.For those on a tight budget, potatoes or rice are great extenders for meatloaf. You can substitute one quarter pound of ground meat with 1/4 cup of grated potatoes or hash browns. Instead of needing a full pound of meat you only need 3/4 pound. Since potatoes are moisture-packed, however, be sure to drain or paper towel dry grated potatoes before using them. In lieu of grated potato, a like amount of COOKED rice can also be used. Do not use uncooked rice in making meatloaf.