back in the saddle

[Jengarrett]

I'm just getting back to cooking after a crazy year of a new baby, new house and numerous massive home improvement projects. I'm planning to bake a meatloaf and roasted vegetables at the same time (but not in the same pan). The meatloaf recipe calls for a 350-degree oven and the veggie recipe calls for a 400-degree oven. What can I do to make sure they both come out okay?

[knunes]

Congratulations on the new baby and welcome back to cooking land!
How long does each recipe take? Without knowing that, I think I'd either cook them both at 375, allowing more time for the veggies and less for the meatloaf, or I'd cook the veggies at 400 for most of their time, then take them out, cook the meatloaf at 350 for its time and then throw the veggies in to heat them at the end with the meatloaf for a few minutes.
Of course, mind you, this kind of figuring used to drive me right up the wall and back, so when we renovated our kitchen I got a second oven! Now I don't have to think! ;)
Katie

[Jengarrett]

Both have long cooking times, so I figured splitting the difference in temp would be the easiest. That's what I'll try. Thanks for the ideas.

Congrats on the double oven!

[shumanata]

Personally, I would cook all at 350. Oven roasted vegetables are fine at 350, but if you cook the meatloaf at a higher temp I would think you risk getting a drier meatloaf...