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How Long to Cook Meatloaf (Time & Temp Chart)

Cooking Guide

Exact meatloaf bake times and temperatures for every loaf size. Covers 325°F / 165°C – 375°F / 190°C, 1 lb to 2.5 lb loaves, plus tips from dozens of tested recipes.

Quick Answer

Quick Answer

Bake a 1.5 lb meatloaf at 350°F / 175°C for 55–65 minutes, or until the internal temperature reaches 160°F / 71°C. Smaller loaves need less time; larger loaves need more. Always verify with a meat thermometer.

Time & Temperature Chart

All times assume a standard beef meatloaf in a loaf pan. Use a meat thermometer for best results. Star (☆) marks our recommended setting.

Temperature Loaf Size Time Result
325°F / 165°C 1 lb 50–60 min Gentle cook, very moist
325°F / 165°C 1.5 lb 65–75 min Low and slow, tender
325°F / 165°C 2 lb 75–90 min Slow bake, needs foil tent
350°F / 175°C 1 lb 40–50 min Quick, nicely browned
350°F / 175°C 1.5 lb 55–65 min ★ Best balance of crust and moisture
350°F / 175°C 2 lb 65–80 min Reliable all-rounder
375°F / 190°C 1 lb 35–45 min Fast, caramelised top
375°F / 190°C 2.5 lb 70–85 min High heat, watch for drying

Always verify with a meat thermometer. Safe internal temperature: 160°F / 71°C.

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Other Cooking Methods

Looking for other ground beef cooking guides? Check these out.

How Long to Brown Ground Beef

7–10 min over medium-high heat for 1 lb
Ground Beef Internal Temperature

Safety temps for burgers, meatloaf, meatballs & more

Tips for Perfect Meatloaf

  1. 1

    Use a meat thermometer

    Meatloaf is done at 160°F / 71°C internal temperature. Insert the thermometer into the centre of the thickest part. Colour alone is unreliable — a loaf can look done on the outside while still being undercooked inside.

  2. 2

    Rest before slicing

    Let the meatloaf rest in the pan for 10–15 minutes after removing from the oven. This lets the juices redistribute and makes slicing much cleaner. Cut too early and the loaf crumbles apart.

  3. 3

    Don't overmix the meat

    Mix the ingredients just until combined. Overworking ground beef develops the proteins too much, resulting in a dense, rubbery texture instead of a tender loaf.

  4. 4

    Add glaze in the last 15 minutes

    If using a ketchup or barbecue glaze, brush it on during the last 15 minutes of baking. Adding it too early causes the sugars to burn before the loaf is cooked through.

  5. 5

    Tent with foil if browning too fast

    If the top is getting too dark before the interior reaches 160°F / 71°C, loosely tent the meatloaf with aluminium foil for the remaining cook time. This prevents burning while the centre catches up.

Frequently Asked Questions

How do I tell when meatloaf is done?
The only reliable method is an instant-read meat thermometer — meatloaf is done at 160°F / 71°C. Visual cues like colour or firmness are unreliable. Insert the thermometer into the centre of the thickest part of the loaf.
Why does my meatloaf fall apart when I slice it?
The most common causes are not enough binder (egg and breadcrumbs), too much moisture from added vegetables, or slicing before the loaf has rested. Let it sit in the pan for 10–15 minutes after baking so it firms up enough to slice cleanly.
Is a loaf pan or free-form better for meatloaf?
A loaf pan gives you a taller, more uniform shape that holds together well. Free-form on a sheet pan allows more surface area to caramelise and develop a crust, but the loaf may spread. Both work — it's a matter of preference.
What is the best meat ratio for meatloaf?
80/20 ground beef is the most common choice — enough fat for moisture without being greasy. Many recipes use a blend of beef, pork, and veal (meatloaf mix) for richer flavour and more tender texture.
Can I make meatloaf ahead of time?
Yes. You can shape the loaf and refrigerate it for up to 24 hours before baking. Add 5–10 minutes to the bake time since it's going in cold. Cooked meatloaf also reheats well — slice and reheat at 325°F / 165°C until warmed through.

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