The only way to guarantee tender meat is not to overcook it. And that's a simple matter of using a thermometer when you bake the meatloaf. Milk does, on the other hand, add moisture and fat and is worth including for that fact alone.

Eggs play a crucial role in meatloaf recipes. They add to its moisture and texture while binding all the other ingredients together.

Eggs bind the mixture, add flavor and increase browning, but too much egg will make a meat loaf tough and rubbery. Use about one egg per pound of meat. If using pork sausage, skip the egg. Milk adds flavor and moisture and helps distribute the seasoning throughout the mass.

Ground turkey is a leaner, versatile, flavorful ingredient that works well in meatloaves, provided you mix it with other ingredients that add moisture and complementary flavors. Egg whites instead of whole eggs. Using just the whites lowers the calorie count while maintaining moisture in the meatloaf.