I use very lean meats for meat loaf and have found that I get the best texture when I used brown rice instead of bread crumbs for the filler. For four pounds of meat, I cook one cup of brown rice in 2 cups of water until the kernels split. I let the rice cool a while, then mix it into the meat+chopped onions+binder (2 eggs)+seasonings. This makes about 2 loaf pans worth of meatloaf. You get a whole grain wholesome filler that doesn't soak up fat. Not much saturated fat. And a really good texture and flavor.
I let the loaves cool after they've baked, and then I slice them into serving size hunks and put them in a rubbermaid container. I freeze them, then just take what I need for a meal. To heat them, I microwave the slices for about 20 seconds to get them started thawing. Then I put them in a skillet with a little olive oil over medium heat to crisp each side. Yummy.
Good luck. Meat loaf can be good without being greasy.
If you do want to use bread, here are some options: Use panko instead of conventional breadcrumbs. Or use bread cubes, like for stuffing, soaked in milk.
