How Long to Cook Meatloaf at What Temperature

Meatloaf is a savory oven-baked loaf made from ground meat mixed with breadcrumbs, seasonings, and a binder, then often finished with a tangy glaze. This straightforward beef-and-pork version bakes at 350°F (177°C); the best guide to doneness is a thermometer, not the clock alone.

Ingredients

1½ lb (680 g) ground beef, preferably 85% lean
½ lb (227 g) ground pork
¾ cup (75 g) plain dried breadcrumbs
½ cup (120 ml) whole milk
1 large egg (about 50 g without the shell), lightly beaten
1 small yellow onion, finely grated (about ½ cup or 75 g)
2 garlic cloves, minced (about 6 g)
2 tablespoons (30 ml) Worcestershire sauce
1 teaspoon (5 g) kosher salt
½ teaspoon (1 g) black pepper
½ teaspoon (1 g) dried thyme
½ cup (120 ml) ketchup, divided
1 tablespoon (15 ml) packed brown sugar
1 teaspoon (5 ml) apple cider vinegar

Instructions

Heat the oven and prepare the pan. Set a rack in the center of the oven and heat it to 350°F (177°C). Lightly oil a 9-by-5-inch (23-by-13-cm) loaf pan, or line a rimmed baking sheet with parchment if you prefer a free-form loaf. A pan helps the meatloaf hold its shape; a baking sheet lets more of the sides brown. Avoid a very small pan that would make the loaf thick and slow to cook.
Make the breadcrumb mixture. In a large bowl, stir the breadcrumbs and milk together and leave them for about 2 minutes, until the crumbs are damp. This short soak helps them hold moisture in the loaf. Add the beaten egg, grated onion, garlic, Worcestershire sauce, salt, pepper, and thyme. Stir until evenly combined.
Add the meat gently. Put the ground beef and pork into the bowl. Use clean hands or a fork to mix just until the seasoning and breadcrumb mixture are distributed. Do not knead or compress the meat firmly: overmixing makes the finished loaf dense. Transfer the mixture to the prepared pan and shape it into an even loaf, about 2 inches (5 cm) high. If using a baking sheet, shape it to roughly the same dimensions so it cooks at a similar rate.
Start baking without the glaze. Bake for 55 minutes. Keep the oven door closed as much as possible so the temperature remains steady. If the loaf is in a pan, some fat may collect around it; that is normal. Do not pour hot fat into the sink. Carefully drain it into a heat-safe container if the pan is very full, or leave it until the loaf is done and discard it safely.
Mix and apply the glaze. While the meatloaf bakes, stir together ⅓ cup (80 ml) of the ketchup with the brown sugar and vinegar. After the first 55 minutes, spread this mixture over the top in a thin, even layer. Return the loaf to the oven for 10 minutes, making the expected baking time 65 minutes total.
Check the center with a thermometer. Insert an instant-read food thermometer into the thickest part of the loaf, aiming for the center and avoiding contact with the pan. The USDA FSIS safe minimum temperature for ground meat is 160°F (71°C); cook the meatloaf until it reaches that temperature. If it is below 160°F (71°C), continue baking and recheck every 5 minutes. Ovens, pans, and loaf shapes vary, so the thermometer reading takes priority over the estimated time.
Rest, slice, and serve. Once the center reaches 160°F (71°C), remove the meatloaf from the oven and let it rest for 10 minutes. Resting makes it easier to slice and gives the juices time to settle. If baked in a pan, carefully pour off excess fat before lifting or slicing. Serve warm with the remaining ketchup on the side, if desired.

Tips

Choose meat that is not too lean. Ground beef around 85% lean gives the loaf flavor and enough fat to stay tender. Very lean meat can turn dry, especially if baked past the safe temperature. The pork adds richness, but you can use all beef if that is what you have.
Grate the onion finely. Fine onion blends into the mixture and releases moisture as the loaf bakes. Large pieces can leave uneven pockets or make slices crumble. If you do not have a grater, mince the onion very small.
Mix lightly and shape evenly. A loosely mixed, uniform loaf cooks more consistently than a tightly packed or lumpy one. If you use a free-form shape, keep the height close to 2 inches (5 cm); a taller loaf usually needs longer, while a flatter loaf cooks sooner.
Use the thermometer rather than color. Glaze and browned edges can make the outside look done before the middle is safe. Check in the center, and if the temperature is low, return the loaf to the oven. A thermometer is also useful for avoiding unnecessary extra baking.

Serving Suggestions

Serve thick slices with mashed potatoes, roasted potatoes, or buttered egg noodles to catch the savory juices and glaze. Green beans, peas, roasted carrots, or a crisp green salad balance the hearty meat. For a simple plate, add a spoonful of the pan juices and a little extra ketchup or brown gravy. Leftover slices also work well in sandwiches: put them between toasted bread with mustard, pickles, or a little mayonnaise. If serving a group, let the loaf rest before slicing and use a sharp knife so the slices keep their shape.

Variations

All-beef meatloaf: Replace the pork with another ½ lb (227 g) of ground beef. The loaf will taste a little less rich; using 85% lean beef helps it remain moist. Turkey meatloaf: Ground turkey can replace the beef and pork, but it is leaner and may have a softer texture. Keep the loaf to the same approximate dimensions and cook it to 165°F (74°C), the USDA FSIS safe minimum for poultry, checked in the center with a thermometer.

Herb and spice changes: Swap the thyme for 1 teaspoon (1 g) dried Italian seasoning, or add ½ teaspoon (1 g) smoked paprika for a gentle smoky note. For a sweeter topping, use 1 tablespoon (15 ml) maple syrup instead of brown sugar. For a sharper glaze, add another teaspoon (5 ml) vinegar. Breadcrumb substitute: Use ¾ cup (75 g) quick oats in place of the breadcrumbs; the texture will be slightly heartier. If using fresh breadcrumbs, start with about 1 cup (100 g), since they are less compact, and add a little more only if the mixture seems unusually loose.

Storage and Reheating

Refrigerate leftover meatloaf within 2 hours of cooking. Store slices or the remaining loaf in a shallow airtight container in the refrigerator for 3 to 4 days. For longer storage, wrap slices well and freeze them for up to 3 months for best quality. Thaw frozen portions in the refrigerator, rather than on the counter. Label the container with the date so you can keep track of how long it has been stored.

Reheat individual slices in a covered dish in a 325°F (163°C) oven until hot throughout, adding a spoonful of water or broth to the dish if the slices seem dry. A microwave also works: cover the slice and heat in short intervals, turning or rearranging it as needed. The USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Reheating time depends on the thickness of the slice and whether it is chilled or thawed, so use the temperature rather than a fixed number of minutes as your guide.

Frequently Asked Questions

How long does meatloaf take to cook at 350°F?

This 2-pound loaf takes about 65 minutes at 350°F (177°C), followed by a 10-minute rest. Other recipes may take roughly 55 to 75 minutes depending on the loaf’s size, shape, pan, and oven. Begin checking near the expected finish, but rely on the center reaching 160°F (71°C) rather than assuming it is done because the timer rang.

What temperature should meatloaf be when it is done?

For meatloaf made with ground beef or pork, the center should reach 160°F (71°C), the USDA FSIS safe minimum for ground meat. Check the thickest part with a food thermometer. If the loaf contains poultry such as ground turkey, cook it to 165°F (74°C) instead.

Is it better to bake meatloaf covered or uncovered?

Bake this recipe uncovered so the top can brown and the glaze can become lightly sticky. Covering is usually unnecessary for a loaf of this size and can trap steam, softening the surface. If the top is browning much faster than the center is cooking, loosely tent it with foil for the remaining time, then check the internal temperature.

Can I cook meatloaf in a glass or metal pan?

Either a metal or oven-safe glass 9-by-5-inch loaf pan can work. Different pans transfer heat somewhat differently, so start checking the center around the recipe’s expected finish. A rimmed baking sheet is another option for a free-form loaf, with more exposed surface for browning; shape the loaf to the same height for a similar cooking time.

Why does my meatloaf fall apart when I slice it?

Common causes include too little binder, large pieces of onion, an overly loose mixture, or slicing immediately after baking. The egg and milk-soaked breadcrumbs help the meat hold together, while gentle mixing keeps it tender. Let the cooked loaf rest for 10 minutes, then use a sharp knife and cut slices with a steady downward motion.

Can I prepare meatloaf ahead of time?

You can mix and shape the loaf ahead, cover it, and refrigerate it until you are ready to bake, preferably within a day. Keep raw meat separate from ready-to-eat foods and do not leave it at room temperature while preparing other dishes. Because a chilled loaf may take longer to cook, check the center with a thermometer and bake until it reaches the correct 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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