chayati
Assistant Cook
I always bake mine in a water-bath (at least half-way up the side of the loaf pan) at 350 degrees. The water-bath will insure even heat distribution throughout the loaf. Another hint: always make sure to use some sort of panada, bread soaked in whole eggs and milk or heavy cream. This will help to keep the meatloaf moist. You can substitute with mushrooms and eggplant for the bread and make it gluten free. Sautee the mushrooms and eggplant (both small dice) and add your milk or heavy cream at the end and reduce slightly. Cool and mix into the meat.
