I use a basic meatloaf recipe that gives me the flavor, texture and simplicity that I like. I do not use any covering such as the typical ketchup, etc. My issue is that I would like to have a black or deep brown crusty surface (with juicy interior) all over the loaf and do not know how to get it. I dab with pieces of butter and place on the upper rack during last 10 - 20 minutes of cooking, but it doesn't give me enough burnt crust all around. Also, would like to have more oniony flavor (I use 1/4 to 1/2 cup of chopped onions with 1-1 1/2 lbs of 85% hamburger). Anyone have any ideas as to how I can accomplish ?