At 375°F (190°C), a 1½-pound (680 g) free-form meatloaf usually takes about 50–55 minutes in the oven, followed by a 10-minute rest. This classic American-style loaf combines ground beef, breadcrumbs, egg, and a simple ketchup glaze; use a thermometer rather than time alone to know when it is safely cooked and ready to slice.
Ingredients
- 1½ lb (680 g) ground beef, preferably 80% lean and 20% fat
- ½ cup (55 g) fine dry breadcrumbs
- ⅓ cup (80 ml) whole milk
- 1 large egg (about 50 g without the shell)
- ½ cup (75 g) finely diced yellow onion
- 1 teaspoon (5 ml) Worcestershire sauce
- 1 teaspoon (5 g) kosher salt
- ½ teaspoon (1 g) ground black pepper
- ½ teaspoon (1.5 g) garlic powder
- 1 tablespoon (15 g) ketchup, for the meat mixture
- ⅓ cup (80 ml) ketchup, for the glaze
- 1 tablespoon (12 g) packed brown sugar
- 1 teaspoon (5 ml) yellow mustard
Instructions
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Heat the oven and prepare the pan. Set a rack in the center of the oven and preheat it to 375°F (190°C). Line a rimmed baking sheet with foil or parchment for easier cleanup. A baking sheet lets hot air circulate around the loaf and allows some fat to drain away. You can use a shallow baking dish instead, but the sides may hold more rendered fat.
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Soak the breadcrumbs. In a large mixing bowl, stir together the breadcrumbs and milk. Let them stand for 2 minutes, until the crumbs have absorbed most of the liquid. This quick panade helps keep the loaf tender and distributes moisture through the meat. If the mixture looks a little wet, that is normal; the crumbs will continue to absorb liquid as you mix.
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Mix gently. Add the egg, diced onion, Worcestershire sauce, salt, pepper, garlic powder, and 1 tablespoon (15 g) ketchup to the bowl. Add the ground beef and use clean hands or a fork to combine everything just until no large pockets of plain meat remain. Avoid squeezing or kneading the mixture firmly: compacted meatloaf can bake up dense. If you want to check the seasoning, cook a small teaspoon-sized piece in a skillet until done before adjusting the uncooked mixture.
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Shape the loaf. Transfer the mixture to the prepared sheet and form a loaf about 8 inches (20 cm) long, 4 inches (10 cm) wide, and roughly 2 inches (5 cm) high. Keep the thickness reasonably even from end to end so it cooks at a similar pace. A free-form loaf is preferable to packing the mixture tightly into a deep pan, where the center may take longer to heat and the sides can become greasy.
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Make the glaze and start baking. Stir together the ⅓ cup (80 ml) ketchup, brown sugar, and mustard. Spread about half of the glaze over the top of the shaped loaf; reserve the rest for later. Bake uncovered for 35 minutes. The top should be beginning to set, but the center will not yet be finished.
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Glaze and finish cooking. Carefully spread the remaining glaze over the top, then return the loaf to the oven. Begin checking the thickest part at 45 minutes total baking time, inserting an instant-read thermometer from the side so its tip reaches the center. Continue baking as needed; a loaf of this size generally takes 50–55 minutes. The USDA FSIS safe minimum internal temperature for ground meat is 160°F (71°C), so cook the center to at least that temperature. The exact time varies with loaf shape, oven accuracy, and the starting temperature of the meat.
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Rest, then slice. Once the center reaches 160°F (71°C), take the meatloaf out of the oven and let it rest on the pan for 10 minutes. Resting gives the juices time to settle and makes the loaf easier to cut without it crumbling. Use a sharp knife to slice it into six portions, and serve with any juices from the pan if desired.
Tips
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Use a thermometer, not color or the clock. Meatloaf browns on the outside before the center is necessarily ready, and oven temperatures can vary. Check the middle of the thickest area with an instant-read thermometer. If it has not reached 160°F (71°C), return it to the oven and check again after a few minutes.
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Choose a suitable breadcrumb substitute. Plain panko works in the same ½-cup amount and gives a slightly lighter texture. Quick oats can also stand in for dry breadcrumbs, though the loaf will be a little softer and more oat-like. If using seasoned crumbs, reduce the added salt because the crumbs may already contain salt.
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Keep the mixture loose. Mix only until combined and shape without pressing hard. Overmixing and packing the loaf tightly are common reasons for a firm, dense texture. Finely dice the onion so it softens during baking; large pieces can remain noticeably crisp.
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Adjust for a different pan or shape. A wider, flatter loaf cooks faster, while a tall, thick loaf takes longer. A loaf baked in a deep loaf pan may also need extra time compared with the free-form version here. Whatever the pan, check the center temperature and do not rely on the recipe’s estimate alone.
Serving Suggestions
Serve thick slices with mashed potatoes, roasted or steamed green beans, and a simple salad for a familiar comfort-food plate. The sweet-tangy glaze also goes well with roasted carrots, sautéed cabbage, or buttered corn. For a lighter-feeling meal, pair a slice with a crisp slaw and a baked potato or another vegetable side. If the meatloaf is the centerpiece of a larger dinner, cut slightly thinner slices and offer extra glaze at the table.
Leftovers are useful in sandwiches: place a cold or gently reheated slice between toasted bread with a little mustard, or warm it and serve on a soft roll. If the loaf seems delicate when freshly sliced, use a wide spatula to lift each portion from the pan rather than trying to pick it up with a fork.
Variations
Use a beef-and-pork blend. Replace part of the beef with ground pork, keeping the total meat at 1½ lb (680 g). A blend can make the loaf richer and softer. Since both meats are ground, cook the center to 160°F (71°C); do not judge doneness by the color of the pork.
Make the glaze less sweet. Leave out the brown sugar and mix the ketchup with mustard and a dash of Worcestershire instead. The topping will be sharper and less glossy, but still flavorful. For a little heat, add a small pinch of chili flakes or a few drops of hot sauce.
Change the seasoning. Replace the garlic powder with 1 teaspoon (about 3 g) of dried Italian seasoning, or add 1 tablespoon (4 g) chopped fresh parsley. These additions shift the flavor without changing the cooking method. Keep the total amount of wet additions modest so the mixture stays easy to shape.
Make individual portions. Divide the mixture into six evenly sized mini loaves and arrange them with space between on the lined sheet. They cook faster than one large loaf, so start checking their centers after about 25 minutes and continue until each reaches 160°F (71°C). Their exact time depends on their thickness, so use the thermometer for each portion.
Storage and Reheating
Refrigerate cooked meatloaf within 2 hours of baking, storing slices or the remaining loaf in an airtight container. It keeps for 3–4 days in the refrigerator. For longer storage, wrap individual slices or portions tightly and freeze them for about 2–3 months for best quality. Thaw frozen portions in the refrigerator rather than on the counter.
For reheating, place slices in a covered oven-safe dish with a teaspoon or two of water or broth to help prevent drying. Warm in a 325°F (163°C) oven until heated through, checking that leftovers reach 165°F (74°C). A microwave also works: cover the slice, heat in short intervals, and check the center temperature. Reheat only the portion you plan to eat, since repeated warming can dry the meatloaf.
Frequently Asked Questions
How long does a 2-pound meatloaf take at 375°F?
A 2-pound loaf often needs around 60–75 minutes at 375°F (190°C), but its shape and thickness matter more than weight alone. Start checking the center around 55 minutes and continue until an instant-read thermometer shows at least 160°F (71°C). If the top is browning too quickly, loosely cover it with foil while the center finishes cooking.
Should I cover meatloaf while it bakes?
This recipe bakes uncovered so the glaze can set and the outside can brown. Covering is not usually needed for a free-form loaf. If the top is darkening before the center reaches its safe temperature, lay foil loosely over it for the remaining baking time rather than sealing the loaf tightly.
Can I bake meatloaf at 350°F instead?
Yes. At 350°F (175°C), the same loaf will generally take longer, often about 60–70 minutes, but oven and loaf differences make a fixed time unreliable. Begin checking before the expected finish and cook until the center reaches 160°F (71°C). A lower oven temperature may brown the glaze more slowly.
Why did my meatloaf fall apart when I sliced it?
It may have been sliced immediately, mixed too loosely, or lacked enough binder. The egg and soaked breadcrumbs in this recipe help hold the meat together, while a 10-minute rest makes clean slices more likely. If it still crumbles, let it rest a few minutes longer and use a sharp knife; avoid adding extra breadcrumbs unless the uncooked mixture is unusually wet, since too many can make it dry.
Can I prepare the meatloaf ahead of time?
You can shape it, cover it, and refrigerate it for up to 24 hours before baking. Keep it chilled until you are ready to cook, and allow extra oven time if it goes into the oven cold; check the center temperature rather than adding a set number of minutes. For food safety, do not leave raw ground meat at room temperature for more than 2 hours.
How do I know whether the meatloaf is done without cutting it open?
An instant-read food thermometer is the reliable way to check without cutting into the loaf. Insert it into the thickest part from the side and wait for the reading to stabilize. The meatloaf is ready when the center reaches 160°F (71°C); a browned crust, clear juices, or a particular baking time cannot confirm that the center has reached a safe temperature.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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