Google has not been much help on this one

In the past I've always used breadcrumbs to make meatballs and meatloaf fluffy. I am looking for some sort of substitute. I've tried crumbled pork rinds but they simply don't work. I figure the breadcrumbs must absorb the fat and or egg and expand as the meat cooks adding that "light & fluffy" texture I love so much.

I've thought about trying some of that shirataki powder... any other ideas?