My recipes are already posted.But,I wanted to add a tip that I love.
I learned,via Alton Brown,that using a loaf pan "steams" the meat loaf.
So,I experimented.Using the loaf pan to shape the meat,I put it on a larger broiling pan and flattened it a bit.
Alton is right!! the meat loaf came out very flavorful and with a crispiness around the edges with plenty of moisture.
Also,check your fat content.The dryness can come from using too low fat of a meat.I wouldn't recommend using all 15% fat ratio for instance.
Also,using tomato paste(contadina) instead of sauce gives lots of flavor.
Let us know what your experiments lead to!