how long to cook meatloaf

For a classic meatloaf, plan on about 1 hour at 350°F (175°C) for a 2‑pound loaf, but always cook it until the center reaches 160°F (71°C), not just for a set time.

How long to cook meatloaf (quick guide)

Here’s a simple time range for beef/pork meatloaf baked uncovered in a conventional oven:

• 1 lb at 350°F: about 35–45 minutes.

• 1.5 lb at 350°F: about 50–60 minutes.

• 2 lb at 350°F: about 60–75 minutes.

• 3 lb at 350°F: about 90–120 minutes.

Many popular “easy meatloaf” recipes (around 1½–2 lb) say it’s done in roughly 1 hour at 350°F when the center is no longer pink.

If you bake hotter at 375°F (190°C), the time shortens:

• 1 lb at 375°F: about 25–30 minutes.

• 2 lb at 375°F: about 40–50 minutes.

• 3 lb at 375°F: about 60–75 minutes.

The real key: internal temperature

Cooks and food guides agree that the safest way to know your meatloaf is done is to check the internal temp:

• Beef/pork meatloaf: take it out at about 160°F (71°C).

• Poultry meatloaf (turkey/chicken): cook longer, to about 165°F (74°C).

Forum cooks often warn not to rely on color alone; they recommend using a thermometer instead of just timing by the clock.

Small “Quick Scoop” example

Imagine you’ve shaped a 2‑pound beef meatloaf for a weeknight dinner. You slide it into a 350°F oven, set a timer for 55 minutes, then start checking the temp every 5–10 minutes until it hits 160°F in the center; it ends up perfectly cooked at around 1 hour and 10 minutes, juicy but not pink.

Simple HTML table of typical cook times

html

<table>
  <thead>
    <tr>
      <th>Meatloaf weight</th>
      <th>Oven temp</th>
      <th>Approx. time</th>
      <th>Target internal temp</th>
      <th>Notes</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>1 lb beef/pork</td>
      <td>350°F (175°C)</td>
      <td>35–45 minutes</td>
      <td>160°F (71°C)</td>
      <td>Start checking at 35 minutes.[web:1][web:7]</td>
    </tr>
    <tr>
      <td>1.5 lb beef/pork</td>
      <td>350°F (175°C)</td>
      <td>50–60 minutes</td>
      <td>160°F (71°C)</td>
      <td>Time varies with thickness.[web:1][web:3]</td>
    </tr>
    <tr>
      <td>2 lb beef/pork</td>
      <td>350°F (175°C)</td>
      <td>60–75 minutes</td>
      <td>160°F (71°C)</td>
      <td>Common “classic” loaf size.[web:3][web:7][web:9]</td>
    </tr>
    <tr>
      <td>3 lb beef/pork</td>
      <td>350°F (175°C)</td>
      <td>90–120 minutes</td>
      <td>160°F (71°C)</td>
      <td>Check starting at 90 minutes.[web:1][web:7]</td>
    </tr>
    <tr>
      <td>1 lb beef/pork</td>
      <td>375°F (190°C)</td>
      <td>25–30 minutes</td>
      <td>160°F (71°C)</td>
      <td>Faster bake, watch closely near the end.[web:5][web:7]</td>
    </tr>
    <tr>
      <td>2 lb beef/pork</td>
      <td>375°F (190°C)</td>
      <td>40–50 minutes</td>
      <td>160°F (71°C)</td>
      <td>Let rest before slicing.[web:5][web:7]</td>
    </tr>
    <tr>
      <td>2 lb poultry</td>
      <td>375°F (190°C)</td>
      <td>About 60 minutes</td>
      <td>165°F (74°C)</td>
      <td>Turkey/chicken loaves need higher final temp.[web:5]</td>
    </tr>
  </tbody>
</table>

Tiny TL;DR

• Most standard meatloaf: about 1 hour at 350°F for 2 lb.
• Use a thermometer; aim for 160°F for beef/pork, 165°F for poultry.
• Start checking early so it doesn’t dry out.