You bake meatloaf at about 350°F (175°C) until the internal temperature is safe:

  • 160°F (71°C) for beef/pork/veal meatloaf.
  • 165°F (74°C) for turkey or chicken meatloaf.

Quick Scoop: How to Cook Meatloaf

Think of meatloaf as “low and slow” comfort food: it likes a moderate oven and a checked center temperature , not just a timer.

1. Oven temp and time

  • Most classic recipes use 350°F (175°C) for a juicy, evenly cooked loaf.
  • A 2 lb loaf at 350°F usually takes about 50–65 minutes , give or take, depending on your oven.
  • Some cooks go up to 375°F (190°C) to cook faster, but you have to watch carefully so the outside doesn’t dry out or burn.

Rule of thumb: use time just as a rough guide; always confirm with a thermometer in the center of the loaf.

2. Safe internal temperature

  • Ground beef/pork/veal meatloaf: cook to 160°F (71°C) internal.
  • Ground turkey/chicken meatloaf: cook to 165°F (74°C) internal.
  • Insert the thermometer into the thickest, center part of the loaf, not touching the pan.

A handy trick some pros use: pull a beef/pork meatloaf from the oven at around 155°F , then let it rest; carryover heat usually brings it up to about 160°F while keeping it moist.

3. Simple step-by-step

  1. Preheat oven to 350°F (175°C).
  1. Mix meat, binder (breadcrumbs, eggs), and seasonings; shape into a loaf.
  1. Place in a loaf pan or on a lined baking sheet.
  1. Bake, starting to check temperature after about 40–45 minutes for a 1–1.5 lb loaf.
  1. When the center reaches 160°F (beef/pork) or 165°F (poultry), remove and rest 5–10 minutes before slicing.

4. Extra tips for a better loaf

  • Use a bit of fat (like 80–85% lean beef or a mix of beef and pork) to keep it tender.
  • Avoid overmixing; it can make the texture dense instead of soft.
  • Add a glaze (ketchup, BBQ, etc.) during the last 10–15 minutes so it caramelizes without burning.

In short, for “what temp do you cook meatloaf”: set your oven around 350°F and cook until the internal temperature hits 160°F for beef/pork or 165°F for poultry , letting the thermometer—not the clock—be your guide.

Information gathered from public forums or data available on the internet and portrayed here.