For classic meatloaf, set your oven to about 350°F (175°C) and cook until the center reaches 160°F (71°C).

Key temperatures

  • Oven temperature: Most reliable recipes bake meatloaf at 350°F (175°C), which cooks it through without drying it out.
  • Internal temperature (beef or pork meatloaf): 160°F (71°C) in the very center.
  • If it’s turkey or chicken meatloaf, go a bit higher to 165°F (74°C) for safety.

Simple timing guide

  • A 2‑pound loaf usually takes about 1 hour at 350°F, but always go by internal temp, not just time.
  • Start checking with a thermometer 10–15 minutes before you think it’s done to avoid overcooking.

Quick example

  • Shape your meatloaf, place it on a pan or in a loaf pan.
  • Bake at 350°F (175°C) until an instant‑read thermometer in the center reads 160°F (or 165°F for poultry‑only loaves).

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