Barb~ I wonder if your oven is heating to the correct temperature. You might test it with an oven thermometer or have it checked by a professional. It certainly does not sound right that you can cook it for two hours and have it still be raw in the center.

Here is a meatloaf recipe that is very popular here on TKL in case you are interested.
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Joel's Perfect Meat Loaf Serves: 6-8
From: The Perfect Recipe by Pam Anderson

If you like, you can double the glaze and omit the bacon topping from the loaf. Brush on half the glaze
before baking, and the other half during the last 15minutes of baking time.

Brown Sugar-Ketchup Glaze

1/4 cup ketchup or chili sauce
2 Tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar

Meat Loaf

2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup milk, buttermilk or low-fat plain yogurt
1 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork
2/3 cup quick oatmeal or saltine crackers crushed
1/3 cup minced fresh parsley leaves
6-8 ounces thin-sliced bacon (8-9 slices)

1. Glaze: Mix all ingredients in a small bowl; set aside.

2. Meat Loaf: Preheat the oven to 350 F. Heat oil in a medium skillet. Add onion and garlic, and
saute until softened, about 5 minutes; set aside to cool.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and milk or yogurt. In a
large bowl add egg mixture to the ground chuck, ground veal and ground pork. Next add the oatmeal
or crackers (depending upon what you have decided to add), parsley, cooked onion and garlic; mix
with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add
additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

4. Turn the meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately
9x5 inches.

5. To bake free-form: Cover a wire rack with foil; prick foil in several places with a fork to allow
drainage. Place rack on a shallow roasting pan lined with foil for easy cleanup. Set formed loaf on
rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them
slightly and tucking them under the loaf to prevent curling.

6. Bake loaf until bacon is crisp and loaf registers 160 F., about 1 hour. Cool for at least 20 minutes.
Slice and serve.

7. To bake in a loaf pan: Omit bacon and double glaze. Turn meat mixture into a loaf pan WITH a
PERFORATED bottom, fitted with a drip pan. Use a fork to pull mixture away from pan sides. Brush
mixture with half of the glaze. Bake until glaze is set, about 45 minutes. Brush with remaining glaze and
continue to bake until second coat has set and loaf registers 160 F about 15 minutes longer.
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