On 10/15/2013 1:02 PM, Kalmia wrote:
>
> Exacatickaly. I wanted it to be firm, uniform in shape, nice crust, and not swimming in fat.

My meatloaf is a little mushy, uniform in shape, with a so-so crust, and
floating in a pool of fat. Yours is probably nicer although mine would
be more suited for my taste. OTOH, I love meatloaf and at this point in
time, I'll take whatever meatloaf I can get my greasy paws on. Ketchup
and Sriracha will solve pretty much any deficiencies in flavor anyway.

>
> I once heard some tv chef pontificate that THE perfect oven temp for meatloaf is 365 F.
>

My recommendation is that you don't trust anybody who thinks there's
only one way to make a meatloaf.