Could be uneven heat in the oven--you know how ovens cycle on and off--the outside of the meat would cook faster and tighten up causing the uncooked center and juices to make a crack maybe. Just supposing:lol:
I stopped cooking mine in a loaf pan and just cover a baking sheet with heavy duty foil and 3 pieces of bread beneath the meat that I make into a free form loaf. The bread absorbs a lot of the grease and then you can just toss bread and foil when cooled off.
It is! Just make the meatloaf you usually make...brown it in a frying pan like a mongo hamburger and then add a can of mushroom soup (or onion soup, or tomato soup or...) and simmer for about... until it is done. The 'gravy' is to die for, and if you bake potatoes...?
1-1/2 Lb either meatloaf pack (beef-veal -pork- ground). I like all pork
1/2C fine chopped onion
1/2 italien bread soaked in water until soft
1/2 C chopped parsley
salt and pepper to taste
Make a dough with above ingredients (squeeze-ing out all the water possible)
place 1/2 C flour on wax paper, form a loaf with meat dough roll in flour to cover all side, shaping a nice loaf about 7" long (you can also place hardboiled eggs into center and then cover to make the loaf. bake at 350 deg. for about 15 minutes.
Place a can of cream of mushroom soup on top and continue baking for another 45 minutes. Take out meatloaf and add a bit of water creating a nice gravy with the mushroooms soup the meatloaf tidbits and the browing along the sides. Serve with mashed potatoes and a string bean salad
Lilliium I used to have that splitting/breaking problem. I found that bread or cracker crumbs work for me better than oatmeal. I also chop my onion and pepper more finely. An egg and very thorough mixing is also important. At last I can slice my meatloaf instead of it breaking up into chunks.