I've noticed that we have baking time issues with both our "old standby" meatloaf (http://www.foodnetwork.com/recipes/fo...) and with a new addition to the meatloaf family (http://cupcakesandkalechips.com/2014/...). Both recipes call for 2-2.5 lbs of meat and are supposed to bake in about 45-60 minutes. The old standby usually takes 90 minutes, and the new addition (which was delicious, by the way) took more than 75 min this week. What gives?? Our oven is pretty accurate - we haven't had similar problems with other baking or roasting experiences. We shape the meatloaf as directed and use the recommended pan... but we still end up with pink in the middle of the loaf if we go by time and not the meat thermometer. So are the recipes drastically under-estimating the bake time, or are we unwittingly doing something funky? Has anyone else had a similar problem?