I cook meatloafs on a rack, off the pan, so that the grease is not part of the somewhat crispy bottom. I pick the meat I do because that is what I like. Nicko likes pork added, so that is right for him. Some people use other meats. Part of the reason for adding bread crumbs or bread itself is to hold in the moisture, along with spreading out the loaf. I also like to wrap said meatloaf in bacon. Remember still now that we're talking about peasant food, not haute cuisine. You don't have to cook a meatloaf to death. "Just cooked" is always juicier meat than cooked like a brick.
Read a bunch of recipes from a lot of people. The kinda good ones, like from TV people, lots of times explain why they do what they do. Like I said, meatloaf ainte rocket-surgery. After you read enough recipes you'll have lots of ideas in your head. You can practice and make your own recipe.
Here is the way we make it on the shelter circuit:
meat, equal volume of croutons (we make our own from old bread, seasoned w/ salad dressing), tomato soup (from cans), onion soup mix (from dry pkgs).
All of it goes into a stand mixer w/ the bread hook. When everything is mixed nice we shape into however many 2-serving loafs. Bake 350* 20-min. Paint w/ ketchup. Bake for 20 more minutes. G2G. NO leftovers.