A Bit of Heat

• Meatloaf is best cooked at a low oven temperature -- between 300 and 350 degrees Fahrenheit -- for most of its cooking time. With this method, the meatloaf will cook evenly without drying out. It's done when a meat thermometer inserted in the center of the loaf reads 160 F, the minimum safe temperature recommended by the U.S. Department of Agriculture for ground beef. However, there's no reason you can't crank up the heat for a few minutes near the end of the baking time. Turn the heat to 400 or 425 F for the final 5 to 10 minutes of the cooking time. This will give the meatloaf a nicely browned crust, similar to browning a roast.

Ingredients Matter

• The ingredients you use can also make a difference in how well the meatloaf browns. First, saute vegetables, such as onions, peppers or celery, in a bit of butter or oil if you have time for extra flavor. Add an egg or two to the meatloaf mixture, which not only helps bind it, but also adds color. Don't forget the savory sauce on top made from ketchup, mustard, brown sugar and other savory ingredients. Add this sauce before you put the meatloaf in the oven. As the meatloaf cooks, this sauce browns and becomes thick and slightly sticky. If you like, you can top the meatloaf with several slices of bacon. Just watch them closely during the last few minutes of baking so they don't burn.

Tips for the Slow Cooker

• One of the best ways to cook meatloaf is in a slow cooker, which results in a very moist, tender meatloaf. Slow cookers won't brown the meatloaf, but you can get around that problem. To cook a meatloaf in the slow cooker, pour the meat mixture into a loaf pan that will fit in the slow cooker. Place the pan in the slow cooker and pour hot water into the ceramic insert of the slow cooker, around the loaf pan. The hot water should reach halfway up the sides of the loaf pan. Cook the meatloaf on the low setting for 4 to 6 hours, or until a meat thermometer inserted in the center of the loaf registers 160 F. Remove the meatloaf from the slow cooker. Slather the sauce on it and place it under the broiler for 5 to 10 minutes, for a meatloaf that's moist in the center and brown on top.

Final Tips for Success

• Although the inside of the meatloaf won't brown, you can achieve a golden-brown top through careful baking. Don't overcook the meatloaf in your efforts to brown it, though, or you'll dry it out. You want the inside of the meatloaf to still be moist. Once the interior of the meatloaf is cooked through, and the top is golden and slightly crisp, remove it from the oven, but don't cut into it right away. Meatloaf needs to rest for a few minutes to set up. Otherwise, when you cut into it, it will fall apart. Set the pan on a cooling rack in a draft-free spot and wait 10 to 20 minutes. Carefully slice the meatloaf and use a spatula to remove it from the pan. Refrigerate any leftovers within 2 hours of serving. The refrigerated meatloaf will be even easier to slice the next day.