To help on the dryness issue take a burger bun(top and bottom) or a couple slices of loaf breas(I actually use some of my stale sourdough bread), add 1/2 cup butter milk and let the bread soak it up. We then whip up a couple eggs and add these to the bread / buttermilk. Add this last to your meat mix after the spices. It will seem fairly wet but your meatloaf being dry should be a thing of the past.
One thing I have found is Not to overmix. Found the original recipe from Jeff Phillips and it has never let me down. The only things I have changed is to use venison sausage or Cumberland sausage with my beef mince.