Milk

Milk will act as a binding agent for the breadcrumbs in your meatloaf, while simultaneously adding moisture. This will help give your loaf a moist interior and a crispy crust.

Cheese

Consider sprinkling grated cheese on top of the meatloaf a few minutes before you take it out of the oven. This will form a cheesy crust on top of your loaf.

Alternatively, mix grated cheese with the ground meat mixture before you bake the loaf. You can also stuff the center of your uncooked meatloaf with cubes of cheese and bake it.

Potato Flakes

Potato flakes serve as an excellent gluten-free substitute for breadcrumbs in your meatloaf recipe. They provide ideal binding and impart flavorful notes to your loaf.

Many potato flake packets come with herbs, spices, and even cheese flavoring. You can toss one of those into your meatloaf to infuse the roll with some extra flavor.

Bacon

Try out bacon-wrapped meatloaf; instead of a loaf pan, cook it on a baking sheet. Prep the meatloaf with BBQ sauce and add uncooked bacon around the meatloaf.

The bacon shouldn't be wrapped all the way around the loaf. Instead, tuck the bacon ends under the bottom of the meatloaf; as it cooks, the bacon will hug the sides of the loaf.

Freeze Them

To bake meatloaves that’ll last in the freezer for about three months, use mini loaf pans or muffin pans. After baking, freeze them on parchment paper until solid.

Once solid, wrap them up in a freezer bag or put them in a plastic container with a lid. Doing this ensures that any sauce or juices don't stick to the bag once the meat is frozen.