Dice and saute onion, green onion (including most of the green parts)and celery.
When your saute is transparent, add the garlic. (I usually slice mine with a cheese grater).
Continue until onions are lightly browned. Set aside.
Preheat oven to 375 degrees.
Finely chop parsley.
Breifly soak bread in water.
Add bread, egg, and all other ingredients to the meat in a large bowl; knead together.
Add small amounts of the V8 until it is gone or the consistency feels right to you. It should be well bound, but with a good amount of moisture to it.
Mold the meat into buttered loaf pan.
Turn the mold over onto a flat baking sheet, letting it fall down onto the pan to get the meat back out if necessary.
Cook for 1 hour 15 minutes.
Why sour cream? Its added moisture (fat not grease)you will lose from all of the nasty grease/fat you will see hanging off the sides of the loaf when it is done. Why bread? Still used as a binder, but without all of the moisture loss of breadcrumbs or cracker crumbs. Why V8? 8 wonderful veggies in a tomato liquid, I have found it is perfect for this meatloaf.