Meatloaf
at 350°F
1 hr 5 min – 1 hr 20 min a Meatloaf take about 1 hr 5 min – 1 hr 20 min in a 350°F oven. Done is 160°F on a food thermometer, plus a 10-minute rest — never the clock alone.
Time by weight at 350°F
Planning ranges for a fully thawed, fridge-temperature meatloaf. The right-hand column is when to take the first thermometer reading.
| Weight | Estimated time at 350°F | Check thermometer from |
|---|---|---|
| 1 lb | 45 min – 55 min | 40 min in |
| 1.5 lb | 55 min – 1 hr 10 min | 45 min in |
| 2 lb | 1 hr 5 min – 1 hr 20 min | 55 min in |
| 2.5 lb | 1 hr 15 min – 1 hr 30 min | 1 hr 5 min in |
| 3 lb | 1 hr 25 min – 1 hr 40 min | 1 hr 10 min in |
Start checking the internal temperature well before the low end of the range — an early check costs nothing; a late one costs the meal. Done means 160°F on a food thermometer.
350°F vs the other temperatures
Same cut, every temperature this site publishes for it.
| Oven temp | Time for a 2 lb meatloaf | Per pound |
|---|---|---|
| 350°F (this page) | 1 hr 5 min – 1 hr 20 min | bracket table |
| 375°F | 55 min – 1 hr 10 min | bracket table |
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.
Answers people ask
How long does a meatloaf take at 350°F?
About 1 hr 5 min – 1 hr 20 min at 350°F. It is done at 160°F internal on a food thermometer, not by the clock.
What internal temperature is a meatloaf done at?
160°F, measured with a food thermometer in the thickest part, then rested about 10 minutes. That is the USDA FSIS safe minimum.
Is 350°F a good temperature for a meatloaf?
It is one of 2 temperatures this site publishes for this cut (350°F, 375°F). It is the most commonly used.
Where these numbers come from
Ranges are anchored to USDA FSIS published timetables where they exist, and derived from that anchor plus cross-checked published sources where they do not — widened to cover the disagreement between sources rather than split down the middle. The full reasoning is on the method page. If a figure here looks wrong, say so — corrections are prioritised.