Originally Posted by Andy M.
It may be due to incomplete mixing in of the ingredients. Specifically the bread crumbs. If the bread crumbs aren't mixed in to the meat evenly, you could be left with a vein of more dense meat that takes longer to cook.
I had never thought about that, but it does seem to be a possibility, since I know I didn't mix the meatloaf very well last night (kids running amok, hooray!) haha. I had never thought that would cause something like that. I am still a fairly novice cook, so I just thought I had gremlins or something!
As for checking the temperatures, I use a meat thermometer in the middle of the meatloaf, between 1 and 2 inches in depending on the type of "loaf" im making, and I look for whatever temperatures it says on the packaging. Im not sure what type of meat we get at the commissary but most of the stuff is pretty local, which doesn't mean its not a big meat plant, just means the cows are from around here =)
Thank you so much for all the tips, and advice. I appreciate it, and will definitly mix the meatloaf better next time and see if that alleviates the problem. I had never had the problem before and I thought it was my oven, but now that Andy mentions bread crumbs I realize that when we moved here, I did switch from oats to bread crumbs! Oats are way easier to get mixed in there, and those little crumbs are... a pain =)