Nope didn't see it. I use egg as a binder. Maybe one per pound and I
hate fillers, like breadcrumbs.

Some questions, if you don' mind:

Those meat loaves must be more "meaty", like giant burgers or
something? I would like to move in that direction.

I've used two meat loaf recipes, one calling for ripped up bread, the
other calling for bread crumbs, and have not really liked either one.
They're very dense and not particularly meaty, even though I know
perfectly well that they are full of meat.

Do you think one can just take any recipe and eliminate the fillers . .
.. ?