Meatloaf problems, diagnosed

First separate a dry meatloaf from a fragile one. If slices hold together but feel dry, firm or dense, check doneness and how aggressively the mixture was packed. If the loaf tastes moist but breaks into chunks, check the breadcrumb-and-egg binder and whether you sliced it while still very hot. A thermometer matters: ground-meat meatloaf still needs to reach 160°F / 71.1°C for safety, so the goal is not to undercook it but to stop once it is safely done.