At 350°F, a 1- to 2-pound meatloaf usually takes about 45 minutes to 1 hour to bake, based on extension and beef checkoff recipes. Time is only a guide: meatloaf is done when a thermometer in the center reads 160°F for beef or pork, or 165°F if it contains ground chicken or turkey.
Key facts
- USDA safe minimum for beef, pork, veal or lamb meatloaf: 160°F (71°C).
- Meatloaf made with ground chicken or turkey: 165°F (74°C).
- Color isn't a reliable sign of doneness for ground meat; use a thermometer.
- Muffin-cup mini meatloaves bake in about 20 minutes at 350°F.
- The beef checkoff's recipes let a full loaf stand 10 minutes before slicing.
How long to cook meatloaf at 350°F
Most meatloaf recipes bake at 350°F (177°C), and a loaf of 1 to 2 pounds of meat typically needs 45 to 60 minutes. Neither USDA nor FoodSafety.gov publishes a meatloaf timetable; FoodSafety.gov's roasting charts specifically leave out dishes made from ground meat. So the times below come from tested recipes published by university extension services and the beef checkoff's Beef. It's What's For Dinner site. Each one finishes with the same step: check the center with a thermometer.
| Loaf | How it's baked | Time at 350°F (177°C) | Source |
|---|---|---|---|
| 1 lb (454 g) ground beef | Free-form loaf on a broiler pan | About 60 minutes | Iowa State University Extension |
| 1 lb (454 g) lean ground beef | 9 x 5-inch baking dish | About 60 minutes | Mississippi State University Extension |
| 1 lb (454 g) ground turkey | Loaf pan | 45–50 minutes (to 165°F) | University of Illinois Extension |
| 1½ lb (680 g) lean ground beef | 8 x 4-inch loaf on a rack | 45–55 minutes | Beef. It's What's For Dinner |
| 1½ lb (680 g) lean ground beef | 8 x 4½-inch loaf on a rack | About 1 hour | Beef. It's What's For Dinner |
| 2 lb (907 g) lean ground beef | 8 x 4½-inch loaf pan | 45–50 minutes | Beef. It's What's For Dinner |
Notice that the times overlap and a bigger loaf isn't always slower. Shape matters as much as weight: a long, flat loaf cooks faster than a tall, narrow one, and a loaf on an open rack heats differently than one packed into a deep pan. That's why every source says to check the temperature rather than trust the clock.
How long to cook a 1 lb meatloaf at 350°F?
Plan on about 45 minutes to 1 hour. The two beef recipes above that use 1 pound of meat bake about 60 minutes, and Illinois Extension's 1-pound turkey loaf bakes 45 to 50 minutes. Start checking at 45 minutes.
How long to cook a 2 lb meatloaf?
The beef checkoff's 2-pound loaf in an 8 x 4½-inch pan bakes 45 to 50 minutes at 350°F, including the last few minutes after the glaze goes on. A thicker or taller 2-pound loaf may need more time.
What about a 3, 4 or 5 lb meatloaf?
We didn't find a vetted source with times for loaves over 2 pounds, so we won't guess at one. A large loaf takes longer for the center to heat, and the outside can dry out before it gets there. One practical option is to divide the mixture into two smaller loaves and use the times above, checking each one with a thermometer.
How long to cook meatloaf at 375°F or 400°F?
A hotter oven doesn't always mean a much shorter bake. The beef checkoff's sheet-pan recipe bakes a 1½-lb, 8 x 4 x 2-inch loaf at 400°F (204°C) for about 60 minutes total, sharing the pan with potatoes. None of the extension or beef checkoff recipes we checked gives a time at 375°F (191°C). If you bake at 375°F, expect the time to fall somewhere near the 350°F and 400°F figures and begin checking the center early.
Higher heat browns the outside faster, so a glaze with sugar or ketchup may darken before the center is done. Several of the recipes above add the glaze only for the last 5 to 20 minutes of baking.
What temperature should meatloaf be?
USDA FSIS and FoodSafety.gov set 160°F (71°C) as the safe minimum for ground beef, pork, veal and lamb, which covers a classic meatloaf. If any of the meat is ground chicken or ground turkey, the whole loaf needs to reach 165°F (74°C), the poultry minimum. Unlike whole cuts of beef or pork, ground meat has no required rest time once it reaches its safe temperature. See our meatloaf temperature page, plus ground beef and ground poultry.
| Meatloaf made with | Safe minimum |
|---|---|
| Ground beef, pork, veal or lamb | 160°F (71°C) |
| Ground turkey or chicken (alone or mixed in) | 165°F (74°C) |
| Reheated leftover meatloaf | 165°F (74°C) |
How to check meatloaf with a meat thermometer
Push the thermometer into the center of the loaf, the thickest part and the last to heat, and keep the tip from touching the bottom of the pan. The beef checkoff notes that color is not a reliable indicator of doneness for ground beef: a loaf can look brown inside before it's safe, or stay a little pink after it's fully cooked. Only the number on the thermometer tells you.
- Check near the end of the expected time, then every 5 to 10 minutes.
- For mini loaves, check the largest one.
Our guide to using a meat thermometer covers calibration and placement for other foods.
How long to cook mini meatloaves
Mini meatloaves bake much faster than a full loaf. The beef checkoff presses 1½ lb of lean ground beef into a 12-cup muffin pan (about 2 oz per cup) and bakes it at 350°F for 19 to 20 minutes, or 22 to 24 minutes for its flavored variations, then lets them stand 5 minutes. Illinois Extension shapes ½ lb of lean ground beef into two small loaves on a baking sheet and bakes them 18 to 22 minutes at 350°F. Both recipes finish at 160°F in the center.
Meatball oven temperature and time
Meatballs follow the same 160°F rule (165°F for poultry). The beef checkoff bakes 1-inch meatballs at 400°F for 18 to 20 minutes and 2-inch meatballs at 400°F for 24 to 27 minutes.
Do you cover meatloaf when baking?
Usually not. None of the extension or beef checkoff meatloaf recipes cited here calls for covering the loaf; they bake it open so the top browns and the glaze sets. Several bake the loaf on a rack over a pan so fat drains away. Iowa State's version suggests a cooling rack set over a foil-lined pan, with holes poked in the foil, if you don't have a broiler pan. Iowa State also warns that overmixing makes meatloaf tough.
Should meatloaf rest?
There's no safety requirement to rest meatloaf once it reaches 160°F, but a short stand makes neater slices. The beef checkoff's recipes let a full loaf stand 10 minutes before cutting and mini loaves 5 minutes. Leftover meatloaf goes in the fridge within 2 hours and keeps 3–4 days, like other cooked ground beef; reheat it to 165°F (see how to reheat leftovers).
Questions people ask
How long does it take to bake meatloaf at 350°F?
About 45 minutes to 1 hour for a 1- to 2-pound loaf, based on extension and beef checkoff recipes. It's done at 160°F in the center, or 165°F if it contains ground poultry.
What oven temperature is best for meatloaf?
Most tested recipes use 350°F (177°C). Some sheet-pan recipes use 400°F; either way, cook to the safe internal temperature.
Can meatloaf be pink inside?
Yes, it can stay slightly pink even when fully cooked, and it can turn brown before it's safe. Go by the thermometer reading, not the color.
What temperature is turkey meatloaf done?
165°F (74°C), the USDA minimum for all ground poultry.
How long do you cook meatloaf with 1 lb of ground beef?
About 45 minutes to 1 hour at 350°F, depending on the pan and shape. Check for 160°F in the center.
Sources
- FoodSafety.gov: Cook to a Safe Minimum Internal Temperature
- FoodSafety.gov: Meat and Poultry Roasting Charts
- Iowa State University Extension (Spend Smart. Eat Smart.): Meatloaf
- Mississippi State University Extension: Meatloaf
- University of Illinois Extension: Turkey Meatloaf
- University of Illinois Extension: Meatloaf for Two
- Beef. It's What's For Dinner: Classic Beef Meatloaf
- Beef. It's What's For Dinner: Five-Way Mini Meatloaves
