How Long to Cook a 2 lb Meatloaf at 350°F

This home-style American meatloaf combines ground beef with breadcrumbs, milk, egg, and seasonings, then bakes with a tangy ketchup glaze. For a 2 lb loaf baked at 350°F (175°C), plan on about 60–75 minutes in the oven; a thermometer, not the clock, tells you when it is safely cooked.

Ingredients

¾ cup (45 g) plain breadcrumbs
⅓ cup (80 ml) milk
2 lb (907 g) ground beef, preferably 85–90% lean
½ cup (75 g) finely diced yellow onion
1 large egg (about 50 g without the shell), lightly beaten
2 tablespoons (30 ml) Worcestershire sauce
1 teaspoon (6 g) fine salt
½ teaspoon (1 g) freshly ground black pepper
½ teaspoon (1.5 g) garlic powder
¼ cup (60 ml) ketchup, for the glaze
2 teaspoons (10 ml) yellow mustard
1 tablespoon (12 g) packed brown sugar

Instructions

Heat the oven and prepare the pan. Set a rack in the center of the oven and preheat to 350°F (175°C). Lightly oil a 9-by-5-inch (23-by-13-cm) loaf pan. If you prefer to lift the loaf out easily, line the pan with a strip of parchment, leaving a little overhang at the two short ends. Allow about 5 minutes for this setup.
Soak the breadcrumbs. Stir the breadcrumbs and milk together in a large bowl and leave them for 5 minutes. This brief soak lets the crumbs absorb moisture before they are mixed into the beef, helping the loaf hold together without becoming dense. While they soak, finely dice the onion and measure the seasonings.
Mix the meatloaf. Add the ground beef, onion, egg, Worcestershire sauce, salt, pepper, and garlic powder to the bowl. Use clean hands or a fork to mix just until the ingredients are evenly distributed. Stop as soon as there are no large streaks of egg or dry breadcrumbs; squeezing and kneading the mixture for too long can make the finished loaf firm. Transfer it to the pan and shape it into an even layer, gently smoothing the top without packing it tightly. This mixing and shaping takes about 10 minutes.
Make the glaze. In a small bowl, stir together the ketchup, mustard, and brown sugar. Spread about half of this mixture over the top of the raw loaf, keeping the glaze mostly on the surface. Reserve the rest for later. For a less sweet topping, leave out the brown sugar; the ketchup and mustard will still make a flavorful glaze.
Bake and check the temperature. Put the pan on a rimmed baking sheet to catch any drips and bake for about 60–75 minutes. Begin checking at 60 minutes, since pan material, loaf shape, and oven accuracy affect the timing. Brush the reserved glaze over the top during the last 15 minutes of baking. Insert an instant-read food thermometer into the center of the loaf, avoiding contact with the pan. Ground beef must reach 160°F (71°C); the USDA FSIS safe minimum temperature for ground meat is 160°F (71°C). If it has not reached that temperature, return it to the oven and check again after 5–10 minutes.
Rest before slicing. Once the center reaches 160°F (71°C), take the pan out of the oven and let the meatloaf rest for 10 minutes. The rest gives the juices time to settle and makes slices less likely to crumble. Carefully pour off excess liquid if there is a lot in the pan, then use the parchment ends or a wide spatula to lift the loaf out. Slice with a sharp knife and serve warm.

Tips

Choose beef with some fat. Very lean ground beef can produce a drier loaf. An 85–90% lean blend gives the meatloaf enough fat for a tender texture while limiting excess grease. If your package is especially fatty, bake the loaf on a rimmed sheet instead of in a loaf pan so liquid can drain away.
Keep the onion fine. Small pieces soften more reliably during baking and distribute through the loaf. If you want a milder, softer onion flavor, cook the diced onion in a teaspoon of oil for 4–5 minutes, then cool it before mixing it in. That extra cooking is optional; it is not necessary for food safety.
Mix gently and shape evenly. Overworking the beef is a common reason meatloaf turns dense. A loaf with an even thickness cooks more predictably than one with a thick center and thin ends. Do not use the color of the meat or the appearance of the juices as a substitute for a thermometer reading.
Adapt the binder if needed. Plain panko works in the same quantity as breadcrumbs, though the texture may be a little lighter. For a dairy-free version, use unsweetened, unflavored plant milk in place of dairy milk. Avoid sweetened or strongly flavored varieties, which can alter the taste.

Serving Suggestions

Serve the meatloaf hot, sliced across the width so each piece keeps its shape. Mashed potatoes, roasted potatoes, or buttered noodles make an easy, filling side, while green beans, peas, roasted carrots, or a crisp salad add freshness. Spoon a little extra ketchup or pan juice over each serving if you like a saucier plate. For a classic sandwich the next day, put a cold or gently reheated slice between bread with lettuce, pickles, or a thin swipe of mustard.

A 2 lb loaf generally makes six generous servings, or more modest slices for a larger group when paired with several sides. If serving buffet-style, keep the meatloaf hot rather than leaving it out for an extended period, and refrigerate leftovers within 2 hours.

Variations

Beef and pork: Replace up to half of the ground beef with ground pork, keeping the total meat at 2 lb (907 g). The result is usually a little richer and softer. Since this recipe contains ground meat, cook the center to 160°F (71°C) even when using a beef-and-pork mixture.

Herb and Parmesan: Stir ¼ cup (25 g) finely grated Parmesan and 1 tablespoon (4 g) chopped fresh parsley into the meat mixture. The cheese adds a savory, salty note, so consider reducing the salt slightly.

Barbecue topping: Use ¼ cup (60 ml) barbecue sauce instead of the ketchup, mustard, and brown sugar glaze. Since barbecue sauces vary in sweetness and thickness, check the top during the final 15 minutes and tent the pan loosely with foil if it darkens too quickly.

Ground turkey: Ground turkey can replace the beef, but it tends to be leaner and the loaf may be less juicy. Add 1 tablespoon (15 ml) of oil to the mixture if the turkey is very lean, and cook poultry meatloaf to 165°F (74°C), the USDA FSIS safe minimum for poultry. Check the center with a thermometer just as you would for beef.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them in a shallow, covered container within 2 hours of cooking. Store slices or the remaining loaf in the refrigerator for 3–4 days. Keeping slices in a single layer or separating them with parchment makes it easier to take out only what you need.

To freeze, wrap individual slices or a fully cooled portion tightly and place it in a freezer-safe container. For best quality, use frozen meatloaf within 2–3 months. Thaw it in the refrigerator, not on the counter; once thawed, use it within 3–4 days and do not refreeze it after reheating.

For oven reheating, put slices in a small baking dish with a spoonful of water or broth, cover loosely with foil, and warm at 325°F (165°C) until hot throughout. A microwave works well for a single slice: cover it loosely and heat in short intervals, turning or repositioning it as needed. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly warming the whole loaf; reheat only the portion you plan to eat.

Frequently Asked Questions

How long does a 2 lb meatloaf take at 350°F?

In a 9-by-5-inch loaf pan, expect roughly 60–75 minutes at 350°F (175°C). Start checking at 60 minutes, but allow more time if the loaf is especially thick or your oven runs cool. It is done when the center reaches 160°F (71°C) for ground beef, not simply when the timer goes off.

Should I cover meatloaf while it bakes?

Usually, no. Baking uncovered lets the glaze set and brown. If the top is getting dark before the center is cooked, tent the pan loosely with foil for the remaining time. Do not wrap it tightly, which can trap steam and make the topping wet.

Is it better to bake meatloaf in a loaf pan or on a baking sheet?

A loaf pan helps the meatloaf keep a neat shape and is convenient for this recipe. A free-form loaf on a rimmed baking sheet lets rendered fat drain away and exposes more surface to the oven, so it may cook a little faster. If you use a sheet, shape the loaf evenly and begin checking its temperature early rather than relying on the loaf-pan estimate.

Can I prepare this meatloaf ahead of time?

Yes. Mix and shape it, cover the pan, and refrigerate it for up to 24 hours before baking. Keep it chilled until it goes into the oven, and expect it to need a little extra time if it is cold. You can also mix the glaze in advance and refrigerate it separately. Always use a thermometer to confirm the center has reached the safe temperature.

Why did my meatloaf fall apart when I sliced it?

It may have been sliced before resting, mixed with too little binder, or not cooked fully. The egg and soaked breadcrumbs help hold this recipe together, and a 10-minute rest after baking gives the juices time to settle. Slice with a sharp knife rather than pressing down with a blunt one, and check the center temperature before taking the loaf out of the oven.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).