What separates your meatloaf from everybody else's?

350 degrees is usually a good temperature at which to cook meatloaf. Every meatloaf is different, depending on what you put in it and how thick it is. Your best bet is to get a probe thermometer with an electronic timer. Stick the probe in the meatloaf when you start cooking, and when the internal temp reaches 160, time to eat.

I like to baste my meatloaf before I cook it in the oven. That way, the sugars in the basting liquid will caramelize, and you'll get a nice crust on top. If the meatloaf is really thick, though, you'll want to baste it about halfway done so the baste doesn't burn.

Also, NEVER cook a meatloaf in a loaf pan. It may seem like that's what you're supposed to do, but if you cook it in a loaf pan, the meatloaf essentially boils in its own fat, which means a greasy meatloaf. You can form your meatloaf in a loaf pan, but take it out and cook it in a broiler pan, so the fat drips off and the entire meatloaf browns on the outside. Better yet, form the meatloaf directly on the pan with your hands. If you use the right meat, your meatloaf won't be dry at all. You want to use meat that's at least 25% fat.