How Long to Cook Meatloaf at 350°F

A 2-pound meatloaf baked at 350°F (177°C) usually takes about 60 to 70 minutes, depending on its shape and your oven. This classic ground-beef loaf is mixed with breadcrumbs, milk, egg, onion, and seasonings, then finished with a tangy ketchup glaze; a thermometer, not the clock, tells you when it is safely cooked.

Ingredients

2 pounds (900 g) ground beef, preferably 85% lean
1 cup (110 g) plain fine breadcrumbs
⅔ cup (160 ml) milk
1 cup (150 g) finely diced yellow onion
2 large eggs (about 100 g without shells)
2 cloves garlic (6 g), finely minced
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (6 g) fine salt
½ teaspoon (1 g) ground black pepper
1 teaspoon (1 g) dried thyme
½ cup (120 ml) ketchup, for the glaze
1 tablespoon (12 g) packed brown sugar
1 teaspoon (5 ml) yellow mustard

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). Line a rimmed baking sheet with foil or parchment for easier cleanup. A free-form loaf on a sheet lets excess fat drain away and exposes more surface for browning; a 9-by-5-inch (23-by-13-cm) loaf pan also works, though the meatloaf may take longer because the sides are enclosed.
Soak the breadcrumbs. In a large bowl, stir together the breadcrumbs and milk. Leave them for about 2 minutes, until the crumbs look evenly damp. This quick soak helps distribute moisture through the mixture and reduces the chance of dry, firm patches. While they soak, finely dice the onion and mince the garlic so the pieces will cook through and blend into the loaf.
Mix the meatloaf gently. Add the ground beef, onion, eggs, garlic, Worcestershire sauce, salt, pepper, and thyme to the bowl. Use clean hands or a fork to mix just until the ingredients are evenly combined. Stop as soon as no large streaks of egg or dry crumbs remain. Squeezing or kneading the mixture for a long time can make the cooked loaf dense, so avoid trying to make it smooth.
Shape the loaf. Transfer the mixture to the prepared sheet and form a compact loaf about 9 inches (23 cm) long and 5 inches (13 cm) wide. Keep the thickness fairly even from end to end; a very thick center and thin ends cook at different rates. Press gently enough to hold the shape, but do not pack the meat tightly. Wash your hands and any utensils that touched raw ground beef with hot, soapy water.
Bake, glaze, and check the center. Bake for 45 minutes. Stir together the ketchup, brown sugar, and mustard, then spread the glaze over the top and sides. Return the meatloaf to the oven for about 20 minutes, for an estimated total baking time of 65 minutes. Check the thickest part of the center with an instant-read food thermometer, inserting it from the side if that makes it easier to reach the middle. USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground meat; cook until the center reaches at least that temperature. If it is not there yet, continue baking and recheck every 5 to 10 minutes. Oven and loaf-shape differences can put the actual time outside the estimate.
Rest before slicing. Transfer the meatloaf carefully to a cutting board, or leave it on the sheet, and let it rest for 10 minutes. The brief rest makes it easier to slice without crumbling and gives the juices time to settle. Cut into six portions with a sharp knife and serve while warm.

Tips

Choose the right beef. Ground beef around 85% lean has enough fat to keep the loaf tender without leaving an excessive amount in the pan. Very lean beef can turn dry, especially if baked well beyond the point when the center reaches 160°F (71°C). If your package is fattier, shape the loaf on a rimmed sheet rather than in a pan so it does not sit in pooled drippings.
Use a thermometer rather than color. A browned top and clear juices do not reliably show that the center is done. Insert the thermometer into the thickest part without touching the baking sheet or pan. If you have a leave-in thermometer, position its tip in the center before baking and still confirm the final reading before serving.
Make useful substitutions. Plain panko can replace fine breadcrumbs in the same volume, though its larger flakes may give the loaf a slightly looser texture. For a milk-free option, use the same amount of unsweetened, unflavored plant milk or water; water gives a less rich result. If Worcestershire sauce is unavailable, use soy sauce in the same amount, knowing it makes the seasoning taste saltier and less tangy.
Do not overwork or slice immediately. A light hand when mixing helps keep the texture tender, and resting the baked loaf helps slices hold together. If the mixture feels very soft, chill it for 10 to 15 minutes before shaping, but count that as extra time beyond the recipe’s total.

Serving Suggestions

Serve meatloaf in thick slices with mashed potatoes and a green vegetable such as green beans, peas, or broccoli. The ketchup glaze pairs well with simple, savory sides, while a crisp green salad or vinegar-dressed slaw adds freshness to a rich plate. Spoon a little of the pan juice over the slices if it is not overly greasy, or offer extra ketchup at the table. For an easy next-day lunch, tuck a slice into toasted bread with lettuce, pickles, and a little mustard.

Variations

Use a beef-and-pork blend. Replace 1 pound (450 g) of the beef with ground pork. Keep the same thermometer target of 160°F (71°C) because the mixture contains ground meat. The blend has a softer, richer texture and a milder beef flavor.
Add herbs or vegetables. Swap the dried thyme for 1 teaspoon (1 g) dried oregano, or add ½ cup (75 g) finely grated carrot. For vegetables with a high water content, such as mushrooms, cook them in a little oil until their moisture evaporates, then cool before mixing them in; adding them raw and wet can make the loaf loose.
Change the topping. Use barbecue sauce instead of ketchup for a smokier, sweeter finish, or leave out the brown sugar for a less sweet glaze. Keep the topping amount close to ½ cup (120 ml) so it coats the loaf without running excessively onto the pan. You can also reserve a little sauce for serving, using a clean spoon rather than one that touched raw meat.
Make individual portions. Divide the mixture into six small loaves on a sheet pan. Their smaller size means they cook faster than one large loaf, so begin checking the centers around 25 to 30 minutes and continue until each reaches 160°F (71°C). Exact timing depends on their thickness; do not assume that the full-size loaf’s 65-minute estimate applies.

Storage and Reheating

Refrigerate cooked meatloaf within 2 hours of cooking. Store slices or the remaining loaf in a covered, airtight container and use within 3 to 4 days. Keeping slices separate makes it easier to cool them promptly and reheat only what you plan to eat. For longer storage, wrap portions well and freeze them; for best texture, use within about 2 to 3 months. Thaw frozen portions in the refrigerator rather than on the counter.

To reheat a slice in the oven, put it in a covered baking dish with a spoonful of water or broth to limit drying, and warm at 325°F (163°C) until hot throughout. A microwave is quicker: cover the slice loosely and heat in short intervals, turning or repositioning it as needed. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer, especially when reheating several slices together. Refrigerate any reheated portion you do not finish promptly, and do not leave leftovers at room temperature for more than 2 hours.

Frequently Asked Questions

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

Plan on about 60 to 70 minutes for a 2-pound free-form loaf at 350°F (177°C), with 65 minutes as a practical estimate for this recipe. Shape and pan type, as well as differences between ovens, affect the timing. The center must reach 160°F (71°C), the USDA FSIS safe minimum for ground meat, so use a thermometer and add baking time if needed.

Should I cover meatloaf while it bakes?

For this recipe, leave the loaf uncovered. That lets the glaze set and brown lightly, while the free-form shape allows moisture to escape instead of steaming the surface. If the top is browning faster than you want before the center reaches temperature, loosely lay foil over it for the remaining baking time; avoid wrapping it tightly.

Does meatloaf cook faster in a loaf pan or on a sheet pan?

A free-form loaf on a rimmed sheet often cooks more evenly and may finish sooner because hot air reaches its sides. A loaf pan supports the shape and catches juices, but the meat can sit in rendered fat and may need additional time. Since depth and shape matter more than the pan label, check the thickest part with a thermometer rather than relying on a fixed adjustment.

Can I prepare the meatloaf ahead of time?

Yes. Mix and shape it, cover it, and refrigerate it for up to 24 hours before baking. Keep the raw loaf cold, and do not leave it out while the oven heats. Add the glaze before baking as directed; a chilled loaf may need extra oven time, so judge doneness by the thermometer reading of 160°F (71°C), not by the recipe’s usual 65-minute estimate.

Why does my meatloaf fall apart when I slice it?

Common causes include too little binder, an uneven mixture, or cutting before the loaf has rested. Measure the breadcrumbs and milk rather than estimating, mix until the egg and crumbs are distributed, and let the cooked loaf stand for 10 minutes before slicing. Also use a sharp knife and avoid pressing down hard, which can squeeze out juices and break the slices.

Can I bake meatloaf at a different temperature?

Yes, but the time changes. At a hotter temperature the outside can brown before the center is ready, while a lower temperature usually takes longer. If you adjust the oven setting, keep the loaf shape consistent, watch the glaze so it does not scorch, and verify the center reaches 160°F (71°C). For a dependable starting point, this recipe uses 350°F (177°C) and an estimated 65 minutes of baking.

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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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