Beef · oven
Meatloaf
Meatloaf
cooking times
1 hr 5 min – 1 hr 20 min At the most common temperature, 350°F, a meatloaf runs about 1 hr 5 min – 1 hr 20 min at 2 lb. Pick your temperature below for the full chart. Done is always 160°F internal.
Pick your temperature
When is it actually done?
160°F internal The USDA FSIS safe minimum internal temperature for this cut is 160°F, followed by a rest of about 10 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Source note: Ground beef must reach 160°F — grinding distributes surface bacteria through the interior, so the 145°F whole-cut rule does not apply. Timing is by loaf size bracket, not per pound: a wider loaf of the same weight cooks faster than a taller one.
Worth knowing before you start
- A free-form loaf on a sheet pan cooks 10–15 minutes faster than the same mix in a loaf pan, and browns on three sides instead of one.
- Glaze in the last 15–20 minutes; sugar-based glazes burn over a full cook.
- Rest 10 minutes before slicing or the slices fall apart.