The normal restaurant way would be to get them all cooked fully, panned and foiled and into the warmer/cooker at 150F to 160F, for service. The issue is that meatloaf dries over time, even when held at warmer temperatures. So you need to keep them in the pans, and a little moisture added to the pan doesn't hurt.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."