I have a hard time baking meat loaf in that it seems to take hours to get done -- and then it's dried out. What is the trick? Foil over? No foil? Oven temp? Type of container?

Bought a small foil tin of mix at the store yesterday, baked it 2 hours at 350 and except for 1/2" at either end, it was still pink or completely raw in spots, with blood running out when I cut it.

What's my problem? Thanks.