This is based on my mother's recipe, although she did not use bread crumbs, but cracker crumbs. We don't buy crackers, but always have a couple of slices of bread available to turn into crumbs. I've even used pumpernickel crumbs - very good in this meatloaf!
Break the ground meat up into loose chunks. Mix in all the other ingredients well, but don't mix too hard, as it will make it too dense.
Form into a loaf shape in a pan that is about 1-2 inches bigger all the way around. Lining the pan with crinkled aluminum foil helps with the baking, and the cleanup. (Or, fill muffin cups with mixture.)
Bake: for whole loaf, 60-70 minutes. Use meat thermometer and cook to at least 165 degrees. For muffin tin, it only takes about 20 minutes.
Let cool slightly before slicing or removing from muffin pan.
If you want to top it with something, mix together 1-2 tablespoons worcestershire sauce and 1/2 cup ketchup and brush on during last 15 minutes of cooking.