How Long to Cook Meatloaf at 325°F

Meatloaf made with ground beef, pork, breadcrumbs, egg, and seasonings cooks gently at 325°F (163°C), then gets a ketchup glaze near the end. A 2-pound loaf usually needs about 1 hour 25 minutes in the oven, but a thermometer—not the clock—is the reliable way to know it is done.

Ingredients

1 1/2 lb (680 g) ground beef, preferably 85% lean
1/2 lb (227 g) ground pork
1 cup (100 g) plain breadcrumbs
1/2 cup (120 ml) milk
1 small yellow onion, finely chopped, about 1 cup (110 g)
2 large eggs
1/4 cup (60 ml) ketchup, plus 1/3 cup (80 ml) for the glaze
1 tbsp (15 ml) Worcestershire sauce
1 tsp (6 g) fine salt
1/2 tsp (1 g) ground black pepper
1 tsp (1 g) dried thyme
1 tsp (5 g) Dijon mustard
1 tbsp (15 ml) brown sugar, packed, for the glaze
1 tsp (5 ml) apple cider vinegar, for the glaze
1 tbsp (4 g) chopped fresh parsley, optional, for serving

Instructions

Heat the oven to 325°F (163°C), and set a rack in the center. Lightly grease a 9-by-5-inch (23-by-13-cm) loaf pan. Start heating the oven while you prepare the meat mixture so the preheating time does not add to the overall recipe time.
In a large bowl, stir together the breadcrumbs and milk. Let them stand for about 2 minutes, just until the crumbs look evenly moistened. This quick soak helps the loaf hold together and keeps the texture tender; it should not become a pool of liquid.
Add the chopped onion, eggs, 1/4 cup (60 ml) ketchup, Worcestershire sauce, salt, pepper, and thyme. Mix until combined. Add the ground beef and pork, then use clean hands or a fork to mix gently just until no large streaks of one meat remain. Avoid squeezing or kneading the mixture, which can make the finished loaf dense.
Transfer the mixture to the loaf pan and shape it into an even loaf, gently smoothing the top. Leave a little space at the edges if possible so fat can collect around the meat rather than spilling over the pan. Wash your hands, utensils, and any surface that contacted raw meat.
Set the pan on a rimmed baking sheet to catch drips, then bake for about 60 minutes. Meanwhile, stir together the remaining 1/3 cup (80 ml) ketchup, brown sugar, and vinegar. After the first hour, spoon or brush the glaze evenly over the top and bake for about 25 minutes more. Begin checking around 1 hour 15 minutes total; ovens, pan materials, and the loaf’s shape can change the cooking time.
Check the center of the thickest part with an instant-read food thermometer, inserting it from the side if that gives a better reading. The USDA FSIS safe minimum for ground meat is 160°F (71°C); cook the meatloaf to that temperature before removing it from the oven. If it has not reached 160°F (71°C), continue baking and recheck every 5 to 10 minutes rather than relying on its color.
Let the meatloaf rest in its pan for 10 minutes before slicing. The rest makes it easier to cut neat portions and allows hot juices to settle. Sprinkle with parsley if you like, then serve warm.

Tips

Choose the right meat: A blend of beef and pork gives this loaf a balanced flavor, but you can use 2 lb (907 g) ground beef instead. Lean beef around 85% keeps the slices substantial without making the loaf excessively greasy. Very lean meat can turn dry if it is overcooked, so check the temperature promptly.
Use a gentle hand: Mix only until the ingredients come together. Packing the mixture firmly into the pan or working it for too long compresses the meat and can lead to a tight, tough texture. A lightly shaped loaf is easier to slice than a densely pressed one.
Adjust the binder thoughtfully: Plain breadcrumbs are easy to find, but quick oats can replace them in the same volume for a slightly heartier texture. If using panko, measure by volume and let it soak fully in the milk. If the mixture seems unusually wet, add breadcrumbs a tablespoon at a time rather than adding a large amount all at once.
Do not judge doneness by the glaze: A browned top or clear-looking juices do not confirm that ground meat has reached a safe temperature. The center reading is what matters. If the top darkens before the center is ready, loosely tent the pan with foil while it finishes baking.

Serving Suggestions

Serve slices with mashed potatoes, roasted potatoes, or buttered noodles to catch the savory glaze and juices. For vegetables, pair the loaf with green beans, roasted carrots, peas, or a crisp salad. A spoonful of the ketchup glaze is flavorful, so keep rich or salty sides simple and offer extra sauce at the table only if needed.

For an easy meal, serve a slice in a sandwich with toasted bread, a little mayonnaise or mustard, and crunchy lettuce or pickles. Leftover meatloaf also works in a warm grain bowl with cooked rice, steamed vegetables, and a spoonful of pan juices. Let the loaf rest before slicing, and use a sharp knife to help the portions hold together on the plate.

Variations

All-beef meatloaf: Replace both meats with 2 lb (907 g) ground beef. The result has a more pronounced beef flavor; keep the other amounts and the 160°F (71°C) target. If you prefer a less sweet topping, leave out the brown sugar and use plain ketchup with the vinegar.

Herb and garlic: Add 1 minced garlic clove (about 3 g) and replace the dried thyme with 1 tsp (1 g) dried Italian seasoning. You can also add 1 tbsp (4 g) chopped parsley to the meat mixture, but keep the fresh parsley listed for serving separate if you want a brighter finish.

More vegetables: Finely grate 1/2 cup (about 60 g) carrot or zucchini and mix it in with the onion. If using zucchini, squeeze out excess liquid first so it does not make the mixture too wet. Finely diced mushrooms can also be used, but sauté them until their released moisture evaporates and let them cool before mixing them into the raw meat.

Breadcrumb substitute: Use 1 cup (100 g) crushed plain crackers in place of the breadcrumbs, or use quick oats as noted above. Crackers tend to add more salt, so reduce the added salt to 3/4 tsp (about 4.5 g) and taste the cooked loaf before seasoning any accompanying sauce. Do not taste the raw mixture.

Storage and Reheating

Refrigerate cooked meatloaf within 2 hours of baking, storing it in a covered container or wrapping slices well. It keeps for 3 to 4 days in the refrigerator. For easier reheating, slice the loaf after it has rested and cooled enough to handle; keep the slices with a little of the pan juice or glaze so they are less likely to dry out.

To reheat a slice in the microwave, cover it loosely and heat in short intervals, turning or rearranging it as needed. In the oven, place slices in a covered baking dish with a spoonful of water or broth and warm at 325°F (163°C). Reheat leftovers to 165°F (74°C), checking the center of the portion with a food thermometer. The time depends on slice thickness and whether it is being reheated from chilled.

To freeze, wrap cooled slices individually or place them in a freezer-safe container with parchment between layers. Freeze for about 2 to 3 months for best quality, then thaw in the refrigerator before reheating. Do not leave cooked meatloaf at room temperature for more than 2 hours, including while serving.

Frequently Asked Questions

How long does a 2-pound meatloaf take at 325°F?

Plan on about 1 hour 25 minutes for this 2-pound loaf in a 9-by-5-inch pan, adding the glaze after the first hour. Start checking the center at about 1 hour 15 minutes. The exact time varies with the loaf’s thickness, the pan, and the oven, so use 160°F (71°C) in the center as the doneness test.

Is 325°F a good temperature for meatloaf?

Yes. Baking at 325°F (163°C) cooks the loaf steadily and gives the center time to reach a safe temperature without quickly overbrowning the surface. It takes longer than baking at a hotter setting, so allow enough time and use a thermometer rather than shortening the bake based on appearance.

Can I bake meatloaf without a loaf pan?

Yes. Shape the mixture into a compact loaf on a rimmed baking sheet lined with foil or parchment. A free-form loaf has more exposed surface and may cook sooner than one in a loaf pan, so begin checking its center earlier. The same safe minimum of 160°F (71°C) for ground meat applies.

Why does my meatloaf fall apart when I slice it?

It may need more binder, more even mixing, or a proper rest. Make sure the breadcrumbs are moistened and the eggs are evenly distributed, but do not overmix the meat. After baking, wait 10 minutes before slicing; cutting immediately can let the juices run out and make portions crumble.

Can I prepare meatloaf ahead of time?

You can mix and shape the loaf, cover it, and refrigerate it for up to 24 hours before baking. Keep it refrigerated while it waits, and do not leave raw meat at room temperature. The chilled loaf may need a little longer in the oven, so check the center with a thermometer and cook it to 160°F (71°C).

Should I cover meatloaf while it bakes?

It does not need to be covered for the full bake; leaving it uncovered helps the glaze set and the top brown. If the surface is getting too dark before the center reaches 160°F (71°C), loosely cover the pan with foil for the remaining cooking time. Keep the foil from pressing into the glaze.

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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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