For a 3-pound meatloaf, bake at 350°F (177°C) for about 1 hour 30 minutes, then check the center with a food thermometer. This oven-baked loaf combines ground beef and pork with breadcrumbs, milk, egg, and a simple ketchup glaze; the meat thermometer, not the clock, tells you when it is done.
Ingredients
- 2½ lb ground beef (1.13 kg), preferably 80–85% lean
- ½ lb ground pork (227 g)
- 1 cup panko or plain breadcrumbs (about 60 g)
- ⅔ cup milk (160 ml)
- 2 large eggs (about 100 g without shells)
- 1 small yellow onion, finely grated (about ¾ cup or 110 g)
- 2 garlic cloves, finely minced (about 6 g)
- 2 tbsp Worcestershire sauce (30 ml)
- 2 tbsp ketchup (30 g), for the meat mixture
- 1½ tsp kosher salt (about 7 g; use less if using fine table salt)
- ½ tsp black pepper (about 1 g)
- 1 tsp dried thyme (about 1 g)
- ½ cup ketchup (120 g), for the glaze
- 2 tbsp packed brown sugar (25 g)
- 1 tbsp apple cider vinegar (15 ml)
- 1 tsp yellow or Dijon mustard (5 ml)
Instructions
- Heat the oven and prepare a pan. Position a rack in the center of the oven and heat to 350°F (177°C). Line a rimmed baking sheet with foil or parchment for easier cleanup. A rimmed pan is important because it catches rendered fat; avoid a flat cookie sheet without a rim.
- Make the breadcrumb mixture. In a large bowl, stir the panko and milk together and let them stand for about 2 minutes, until the crumbs are damp. This brief soak helps the crumbs hold moisture and bind the loaf without making it pasty. Whisk in the eggs, grated onion, garlic, Worcestershire sauce, 2 tablespoons ketchup, salt, pepper, and thyme.
- Add the meat gently. Put the ground beef and pork into the bowl. Use clean hands or a fork to mix just until the seasonings and breadcrumb mixture are distributed. Stop as soon as there are no obvious pockets of unmixed crumbs. Packing or kneading the meat firmly can make the finished loaf dense and tough.
- Shape the loaf. Transfer the mixture to the lined baking sheet and form a compact loaf about 10 inches long, 5 inches wide, and 2½ to 3 inches high (25 × 13 × 6–8 cm). Keep the thickness reasonably even so it cooks uniformly. Smooth any deep cracks in the surface, but do not press the meat down hard.
- Mix the glaze. Stir together the ½ cup ketchup, brown sugar, vinegar, and mustard in a small bowl. Spoon or brush about half of the glaze over the top and sides of the raw loaf. Keep the remaining glaze separate; do not return a brush that touched raw meat to the clean glaze.
- Bake and check the temperature. Bake for about 1 hour 30 minutes. Begin checking at 1 hour 15 minutes, since oven accuracy and the loaf’s shape affect the timing. Brush on the remaining glaze during the final 15 minutes. Insert an instant-read food thermometer into the thickest center section, from the side if needed, without touching the pan. The USDA FSIS safe minimum internal temperature for ground meat is 160°F (71°C); cook the meatloaf until the center reaches at least that temperature. If it is below 160°F (71°C), return it to the oven and check again after 5 to 10 minutes.
- Rest, then slice. Take the meatloaf out of the oven and let it rest on the pan for 15 minutes before cutting. The rest gives the juices time to settle and makes slices less likely to crumble. Transfer slices with a thin spatula, and serve the pan juices only if they have been cooked through with the loaf.
Tips
- Choose a suitable meat blend. Beef that is 80–85% lean gives the loaf enough fat for a moist texture without leaving an excessive amount of grease. The pork adds tenderness and flavor, but it can be replaced with an equal amount of ground beef if you prefer an all-beef loaf.
- Do not skip the thermometer. A three-pound loaf can take more or less time depending on its thickness, pan, and oven. Color and clear juices are not reliable ways to verify safety; measure the temperature in the center and avoid touching the baking sheet.
- Keep the mixture light. Mix only until combined, and shape without compressing. If the mixture feels very wet, let it stand for a few minutes so the crumbs can absorb liquid rather than adding a large amount of extra breadcrumbs, which can dry out the slices.
- Adjust salt for your ingredients. Worcestershire sauce and ketchup both contribute salt. The listed amount suits kosher salt; if using fine table salt, start with about 1 teaspoon (5 g) and season to taste the next time you make it.
Serving Suggestions
Serve the meatloaf warm, sliced across the loaf, with mashed potatoes and a vegetable such as green beans, roasted carrots, or peas. The sweet-tangy glaze also works well with baked potatoes, buttered egg noodles, or a crisp green salad. Spoon any cooked glaze or juices from the pan over the slices, rather than serving the uncooked glaze that was kept separate.
For a casual meal, make sandwiches with cooled or warm slices, sturdy bread, and a little extra ketchup or mustard. If you are serving a crowd, cut the loaf into thicker slices so they hold together on the plate. A three-pound loaf generally gives eight generous portions; smaller slices can stretch it further when several side dishes are on the table.
Variations
All-beef meatloaf: Replace the half-pound of pork with another half-pound of ground beef. The result will have a more straightforward beef flavor and may be a little firmer, especially if the beef is very lean, so do not overmix and keep the breadcrumb-and-milk mixture as written.
Herb and spice changes: Swap the dried thyme for 1 teaspoon dried Italian seasoning, or add ½ teaspoon smoked paprika for a lightly smoky note. For a little heat, add a pinch of cayenne or a few dashes of hot sauce. Keep additions modest so they do not overwhelm the meat and glaze.
Different topping: Use barbecue sauce in place of some or all of the ketchup glaze for a smokier, sweeter finish. Because some barbecue sauces are quite sweet, you can omit the brown sugar. Brush it on during the final 15 minutes so it flavors the loaf without becoming too dark.
Breadcrumb alternatives: Plain dry breadcrumbs can replace panko in the same amount. For a gluten-free loaf, use gluten-free breadcrumbs; the texture may be slightly more compact. If using seasoned breadcrumbs, reduce the added salt and dried herbs to account for their seasoning.
Storage and Reheating
Refrigerate leftover meatloaf within 2 hours of cooking. Store slices or the remaining loaf in a covered airtight container for 3 to 4 days. Slicing before storing makes it easier to reheat individual portions, while keeping the loaf whole helps limit exposed cut surfaces. Let it cool briefly before packing, but do not leave it sitting at room temperature for an extended period.
To reheat a slice, cover it and warm it in a 325°F (163°C) oven until hot throughout, checking the center with a food thermometer. You can also microwave a slice covered with a microwave-safe lid, pausing to turn or rearrange it for even heating. USDA guidance is to reheat leftovers to 165°F (74°C). Add a teaspoon or two of water or a little extra sauce before reheating if the slice looks dry.
For longer storage, freeze cooled slices in a freezer-safe airtight container or wrap them individually, and use them within about 2 to 3 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C). Avoid thawing meatloaf on the counter.
Frequently Asked Questions
What temperature should I cook a 3-pound meatloaf at?
Bake it at 350°F (177°C). This moderate oven temperature gives the center time to cook before the outside becomes overly dark. The exact time depends on how thickly the loaf is shaped, so confirm that the center reaches 160°F (71°C) with a food thermometer.
How long does a 3-pound meatloaf take to cook?
Plan on about 1 hour 30 minutes at 350°F (177°C), with a likely range of roughly 1 hour 20 minutes to 1 hour 35 minutes. Start checking after 1 hour 15 minutes, and continue baking if needed. A taller or more compact loaf may take longer than one shaped into a broad, even oval.
Can I bake it in a loaf pan instead of on a baking sheet?
Yes. A loaf pan keeps the meatloaf neatly shaped, but fat and juices can collect around it, and the sides may brown less than those of a free-form loaf. Use a pan large enough to leave some room around the meat, and still check the center temperature. Do not pour hot grease down the sink; let it cool and discard it in the trash.
How can I tell when the meatloaf is done?
Use an instant-read thermometer inserted into the thickest part of the center. The safe minimum for this ground beef and pork mixture is 160°F (71°C). A browned top, firm edges, or a certain color inside cannot confirm that the center has reached a safe temperature.
Can I prepare the meatloaf ahead?
You can mix and shape it ahead, cover it, and refrigerate it for up to 24 hours before baking. Keep it refrigerated rather than leaving it at room temperature, and apply the glaze just before it goes into the oven. A cold loaf may need extra oven time, so rely on the thermometer and allow for a longer bake if the center is not yet 160°F (71°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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