A 2-pound (900 g) meatloaf in a standard 9-by-5-inch loaf pan usually takes about 60 to 75 minutes in a 350°F (175°C) oven. The dependable way to know it is done is to check the center with a food thermometer; the pan size, loaf shape, and oven all affect the exact time.
Ingredients
- 1 tablespoon (15 ml) neutral cooking oil
- 1 small yellow onion, finely diced (about 1 cup or 110 g)
- 1 cup (60 g) plain dry breadcrumbs
- 1/2 cup (120 ml) milk
- 2 large eggs (about 100 g without shells)
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 teaspoon (6 g) fine salt
- 1/2 teaspoon (1 g) ground black pepper
- 1 teaspoon (3 g) garlic powder
- 1/2 teaspoon (0.5 g) dried thyme
- 2 pounds (900 g) ground beef, preferably 80 to 85 percent lean
- 1/2 cup (120 ml) ketchup, for the glaze
- 1 tablespoon (13 g) packed brown sugar
- 1 teaspoon (5 ml) yellow or Dijon mustard
Plain breadcrumbs and milk make a simple panade, which helps keep the loaf moist and gives it a tender texture. If you have no dry breadcrumbs, use 1 cup (about 60 g) finely crushed plain crackers; they add a little more salt, so taste the mixture before adding extra. The glaze ingredients are separate from the ketchup-free meat mixture and go on near the end of baking.
Instructions
- Heat the oven and prepare the onion. Set a rack in the center of the oven and heat it to 350°F (175°C). Lightly oil a 9-by-5-inch (23-by-13 cm) loaf pan or line it with a strip of parchment, leaving enough overhang to lift the loaf out later. Warm the tablespoon of oil in a skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring, until softened but not browned. Spread it on a plate and let it cool for about 5 minutes while you prepare the other ingredients.
- Make the panade. In a large bowl, stir together the breadcrumbs and milk. Leave them for 2 to 3 minutes so the crumbs absorb the liquid. Add the eggs, Worcestershire sauce, salt, pepper, garlic powder, and thyme, then mix until combined. Stir in the cooled onion. This order distributes seasoning through the mixture before the meat is added.
- Mix and shape gently. Add the ground beef and use clean hands or a fork to mix just until there are no large streaks of egg mixture. Avoid squeezing or kneading the meat, which can make the cooked loaf dense. Transfer it to the prepared pan and pat it into an even loaf, taking care not to pack it firmly into the corners. A level top helps the loaf cook evenly.
- Bake the meatloaf. Put the pan on a rimmed baking sheet to catch any drips. Bake for 45 minutes. In the meantime, stir together the ketchup, brown sugar, and mustard in a small bowl. The loaf may release some fat and liquid as it cooks; that is normal, and the baking sheet makes handling the pan easier.
- Add the glaze and check the temperature. Carefully remove the pan and spread the glaze over the top. Return it to the oven for about 20 minutes, then check the thickest center with an instant-read food thermometer inserted from the side or top without touching the pan. USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground beef. If the center is below that temperature, continue baking and check again every 5 minutes. The expected oven time for this loaf is about 60 to 75 minutes total; temperature, not the clock or the color of the meat, determines doneness.
- Rest, then serve. Once the center reaches 160°F (71°C), take the pan out of the oven and let the loaf rest in the pan for 10 minutes. Resting helps the juices settle and makes slicing easier. Pour off excess liquid if needed, then loosen the edges with a thin spatula and lift the loaf out, or slice it directly in the pan. Cut into six portions with a sharp knife.
Tips
- Use the right pan and thermometer. The timing here is for a standard 9-by-5-inch pan and a loaf made with 2 pounds (900 g) of beef. A smaller 8-by-4-inch pan makes a thicker loaf that may need longer; a wider, shallower loaf may finish sooner. Begin checking around 60 minutes, but keep baking until the center reaches the safe temperature. Insert the thermometer into the center of the loaf, not into a pocket of filling or against the pan.
- Keep the meat cold and handle it lightly. Take the beef out of the refrigerator just long enough to mix and shape it. Overmixing compresses the meat and can produce a firm, tight texture. If the mixture feels very soft, chill it for 10 to 15 minutes before shaping; account for that extra wait if planning the meal.
- Adjust the binder thoughtfully. The milk-soaked crumbs help hold moisture, so do not omit both the crumbs and the milk. For a dairy-free version, use an equal amount of unsweetened oat or soy milk; it should bind similarly without adding a strong flavor. For gluten-free meatloaf, choose certified gluten-free breadcrumbs or finely crushed gluten-free crackers.
- Let the onion cool before mixing. Adding it hot can warm the raw beef and start cooking the eggs unevenly. The brief skillet step softens onion and mellows its sharpness, but you can use 1/2 cup (about 75 g) finely grated raw onion if short on time. Raw onion gives the loaf a sharper flavor and releases more moisture.
Serving Suggestions
Serve slices while warm with mashed potatoes, roasted potatoes, or buttered noodles to catch the glaze and juices. Green beans, peas, roasted carrots, or a crisp salad add a fresh contrast to the rich beef. For a casual meal, pair a slice with coleslaw and bread, or use a thick slice in a sandwich the next day with lettuce, pickles, and a little extra ketchup or mustard.
If the pan has collected a noticeable amount of fat, drain it carefully before slicing rather than pouring it over the plates. A small spoonful of the cooked glaze is usually enough on each serving. Since the loaf is seasoned simply, you can also put mustard, hot sauce, or extra ketchup on the table for people to add to taste.
Variations
Beef and pork: Replace 1 pound (450 g) of the beef with 1 pound (450 g) ground pork. Keep the same oven temperature and use a thermometer to check the center; ground pork, like ground beef, should reach 160°F (71°C). The mixed meat gives a softer, richer-tasting loaf, and the cooking time may differ slightly depending on how it is shaped.
Herb and vegetable: Add 1/2 cup (about 60 g) finely grated carrot or zucchini, squeezing excess liquid from the zucchini first. You can also swap the thyme for 1 teaspoon (1 g) dried Italian seasoning. Extra vegetables add moisture, so keep the loaf loosely shaped and rely on the thermometer rather than assuming it will finish at the same minute.
Different topping: Replace the brown-sugar ketchup glaze with 1/2 cup (120 ml) plain barbecue sauce or tomato-based chili sauce. These toppings can brown or sweeten more quickly, so apply them for the final 15 to 20 minutes of baking. For a less sweet finish, use plain ketchup with mustard and leave out the brown sugar.
Storage and Reheating
Refrigerate leftover meatloaf within 2 hours of cooking. Store it in a covered container or wrap slices well; it keeps for 3 to 4 days in the refrigerator. For easier reheating, slice the loaf before storing and keep any extra glaze or pan juices with the slices so they do not dry out.
To freeze, wrap individual slices or portions tightly and place them in a freezer-safe container. For best texture, use frozen portions within about 2 to 3 months. Thaw them in the refrigerator overnight, or reheat from frozen more slowly, covered, until hot throughout. Reheat leftovers in a 325°F (165°C) oven in a covered dish with a spoonful of water or broth, or use a microwave in short intervals, turning the pieces as needed. USDA guidance is to reheat leftovers to 165°F (74°C); check the center of a thick slice with a thermometer. Do not leave cooked meatloaf at room temperature for more than 2 hours.
Frequently Asked Questions
How long does a 2-pound meatloaf take in a loaf pan?
At 350°F (175°C), a 2-pound (900 g) meatloaf in a 9-by-5-inch pan generally takes 60 to 75 minutes. Start checking around the 60-minute mark and continue in 5-minute increments if necessary. The exact time changes with the pan, the loaf’s shape, and oven differences, so use 160°F (71°C) at the center as the doneness target.
Should I cover meatloaf while it bakes?
Usually, no. Baking uncovered lets the top set and allows the glaze to thicken. If the top is getting very dark before the center reaches 160°F (71°C), loosely tent the pan with foil for the remaining bake. Avoid wrapping it tightly, because trapped steam can soften the glaze.
Can I bake meatloaf in a glass loaf pan?
Yes, a standard oven-safe glass loaf pan can be used, but it may heat and brown differently from a metal pan. Keep the oven at 350°F (175°C), use the same internal-temperature target, and check early enough to judge how quickly the loaf is cooking. Always follow the pan maker’s directions for safe oven use, and place the pan on a baking sheet if you want to catch drips.
Why is my meatloaf still pink if it is done?
Color alone is not a reliable way to determine whether ground meat is safely cooked. Meatloaf can remain slightly pink even after reaching its safe temperature, and it can also brown before the center is done. Check the thickest part with a food thermometer and serve once it reaches 160°F (71°C).
Can I prepare meatloaf ahead of time?
You can mix and shape it up to one day ahead, cover the pan, and refrigerate it until baking. Keep raw meatloaf refrigerated and do not leave it out while the oven heats. Because a cold loaf may take longer than one started at room temperature, begin checking later than the usual first check only if needed, and continue until the center reaches 160°F (71°C). You can also bake it fully, refrigerate it promptly, and reheat portions to 165°F (74°C).
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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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