I have done them both with and without adding fat. I prefer to add about 10% fat; sometimes it's pork, sometimes it's beef. I have never tried the bread crumb addition but danm I love meatloaf so might try a batch this year. I make a lot of sausage patty and it freezes just fine. I used 25% pork fat with it. I season and immediately grill one to check for flavor. I then add more until just right then package and freeze.
You guys that have nice farm flavored whitetails get away with more because the meat itself is so good. AZ deer meat is not nearly as good as what I have tasted from the midwest. That's why I doll it up a little first!
