Originally Posted by siduri
This probably comes too late, but you might cut into small cubes and use as meatballs in some sauce, or even escarole soup.
to keep meatloaf soft, i usually use more milk and less egg. Breadcrumbs absorb the milk and i think that keeps it from getting hard. I don;t know really, but i imagine more eggs make things harder - my mother in law's meatloaf was dry and hard, and she bragged all the time about how many eggs she put in. Also she never used milk so never had any on hand, so didn;t put it in meatloaf.
As much as I love mother in law bashing, I don't think it's the eggs that make it tough. It's usually overmixing and too many breadcrumbs with not enough milk that does it. I also think that onions work wonders in terms of adding moistness, the more the better.
To avoid over mixing I combine the egg, onions, garlic, seasonings, herbs a little olive oil and a little wine together well and then gently stir in the breadcrumbs that have been soaked in milk. Then I add the meat and I don't knead it, I just fold it in long enough to combine the ingredients.