I always baked meatloaf at 350 until done. But I'm wondering since meatloaf is like a giant meatball, if I cook it low and slow for say 3 to 4 hours will it generate a buttery soft texture like a meatball marinara does? I suppose there will be juice coming out of the meat, pooling in the pan which basically braises the meat. How do you think?
On a side note, are there alternatives to the ketchup glazing?
On a side note, are there alternatives to the ketchup glazing?