For classic meatloaf, you’re aiming for an internal temperature of about 160°F (71°C) for beef/pork and 165°F (74°C) for poultry-based loaves, baked in an oven set around 350–375°F (175–190°C).

Quick Scoop: What temp for meatloaf?

  • For ground beef, pork, veal, or mixed “meatloaf mix”: cook until the center hits 160°F (71°C).
  • For turkey or chicken meatloaf: cook until the center hits 165°F (74°C).
  • Typical oven temperature:
    • 350°F (175°C) for “low and slow,” very juicy results.
* Up to 375°F (190°C) if you want a slightly faster bake and a bit more crust.
  • Common timing at 350°F (175°C): about 50–65 minutes for a 2 lb (0.9 kg) loaf, but always trust a thermometer, not the clock.

How to know it’s done (without drying it out)

  • Insert an instant‑read thermometer into the center of the loaf, avoiding the pan and the very edges.
  • Pull beef/pork meatloaf out right when it reaches 160°F; it’ll climb a couple of degrees as it rests.
  • Let it rest 5–10 minutes before slicing so the juices redistribute and the slices hold together.

Example: A simple 2 lb beef meatloaf

  1. Preheat oven to 350°F (175°C).
  1. Shape a 2 lb loaf and place it on a lined baking sheet or in a loaf pan.
  2. Bake about 55–65 minutes, checking temperature at the 50‑minute mark.
  1. When the center reads 160°F (71°C), remove and rest 10 minutes before slicing.

Little pro tips for juicier slices

  • Use a panade (bread crumbs + milk or broth) to keep it moist.
  • If the top browns too fast, tent loosely with foil near the end.
  • For mixed beef–turkey loaves, still target at least 160°F, or 165°F if it’s mostly poultry, and add extra moisture (broth, tomato sauce, or grated veg) so it doesn’t dry out.

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