meat loaf

The oven in this house which I moved into three months ago seems to overcook everything.  I tested the temperature the other day. I found that we I set the oven at 350, it was heating to 410.  I turned it down 50 degrees and it went down 65 degrees. I turned it up 20 degrees and it went up 35.  today I made a meatloaf with some bacon woven across the top. I put it in at 40 degrees less than the recipe and took it out 15 minutes early and it still overcooked.  the bacon weave will have to be tossed but the meatloaf under it is still good.  Looks like I am going to have to replace this 25 or 30 year old stove soon.

PS We ate the bacon. I scraped off the burnt brown sugar and it was OK. It is bacon after all. :)

    4 stale hamburger buns,  trimmed of the crusts  

    2-3 Tbs. milk

    2 tblsp. olive oil 

    1 large yellow onion, finely chopped 

    1 rib celery, finely chopped 

    2 cloves garlic, minced  (3 or 4 cloves)

    1/2 large red bell pepper,  finely chopped

    1 lb. ground sirlion 

   4  beer bratwurst, skinned 

    2 large eggs (I forgot to add the eggs this time) It was a little crumbly but still good.

    1/4 c. roughly chopped parsley 

    2 tblsp. Dijon mustard, the grainy kind

    1 tblsp. coarse salt & more to taste 

    1/2 tblsp. freshly ground pepper & more to taste

    1/2 lb. thinly sliced smoked bacon 

    1 lb. of potatoes cut in 2-inch pieces, oiled, salted and peppered

    1/2 c. brown sugar, packed 

    1 tblsp. Coleman's yellow ground mustard 

    1 tsp. catsup, honey dijon mustard and brown sugar)

    Heat the oven to 375F. Cut the bread into 1 inch cubes and place in a large 

    bowl. Pour milk over it & set aside for 5 minutes. 

    Heat oil in large skillet over medium heat. Add onion, celery & garlic; cook until 

    soft and translucent, 3 to 5 minutes. remove from heat; let cool 5 minutes. 

    To bread mixture, add  meat, eggs, parsley, Dijon, salt, & pepper,onion mixture. Combine well. 

    Place mixture in a large ungreased, foil lined baking dish or roasting pan. Shape into   a 5 X 12 inch loaf. Overlap bacon across the top, covering meat. Place potatoes

    around loaf. Season with salt & pepper. 

    In a small bowl, combine sugar, ground mustard & tomato paste to make a 

    glaze. Brush meatloaf all over with glaze. 

    Bake, until juices run clear when loaf is pierced with a 2 pronged fork & the bacon is    crisp, 1 to 1 1/4 hours. Let cool 10 minutes before slicing.

Serve with potatoes or mash them coarsely  and make peas and gravy.