How Long to Cook Meatloaf (+ Safe Internal Temperature)
The right meatloaf temperature is 350 degrees F (175 C) in the oven and 160 degrees F (71 C) at the center of the loaf, which takes about 60 to 70 minutes for a 2 lb loaf in a 9x5 inch pan. This guide breaks down meatloaf cook time by pan size and oven temperature, explains the safe internal temperature rule, and shows how to check doneness with a thermometer.
Meatloaf temperature and cook time at a glance
Use this quick reference for a 2 lb meatloaf, then confirm doneness with a thermometer rather than the clock.
9x5 inch loaf pan, 350 degrees F (175 C): 60 to 70 minutes.
8x4 inch loaf pan, 2 lb loaf, 350 degrees F (175 C): 50 to 60 minutes.
Free-form loaf on a rimmed sheet pan, 350 degrees F (175 C): 45 to 55 minutes.
Mini loaves or muffin-tin meatloaves, 375 degrees F (190 C): 20 to 25 minutes.
Slow cooker meatloaf, LOW setting: 4 to 5 hours.
These are ranges because oven calibration, pan material, and how tightly the meat is packed all shift the timing. The internal temperature is the only reliable check.
The 160 F rule: safe internal temperature of meatloaf
Ground beef, pork, and lamb should reach 160 degrees F (71 C) in the center, and ground poultry such as turkey or chicken should reach 165 degrees F (74 C). These are the recommended minimum internal temperatures for ground meat.
Carryover cooking raises the temperature another 3 to 5 degrees while the loaf rests, so pulling the meatloaf from the oven right at 160 degrees F keeps it from drying out on the counter.
How to check meatloaf temp with a thermometer
Insert an instant-read thermometer into the thickest part of the center, avoiding the pan bottom and the sides so you read the meat and not the hot metal.
Start checking about 10 minutes before the low end of your time range. If the center reads below 160 degrees F, return the loaf to the oven and check again every 5 minutes.
How oven temperature changes the crust and texture
A 350 degrees F oven is the reliable middle ground: the loaf sets before the outside dries, and the glaze has time to caramelize. Higher heat, 400 degrees F and up, browns faster but can leave the center trailing behind.
Lower heat, around 325 degrees F, gives a more even bake and a softer crust, but it adds roughly 10 to 15 minutes to the meatloaf cook time.
Rest meatloaf before you slice it
Let the loaf rest 10 minutes after it leaves the oven. The carryover heat finishes the center and the juices redistribute, so the slices hold together instead of crumbling.
Slice against the shorter side into even portions and serve while hot.
Handy Tips
- A thermometer is the only reliable test; color, juices, and time all vary with oven calibration and pan material.
- For a free-form loaf, a rimmed sheet pan lets the fat run off and speeds cooking by about 10 minutes.
- Add the glaze in the last 15 to 20 minutes so the sugar browns without burning; see the meatloaf glaze page for a quick three-ingredient version.
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Frequently Asked Questions
How long to cook meatloaf?
A 2 lb meatloaf in a 9x5 inch pan takes 60 to 70 minutes at 350 degrees F (175 C), a free-form loaf on a sheet pan takes 45 to 55 minutes, and mini loaves take 20 to 25 minutes at 375 degrees F (190 C). Always confirm the center reaches 160 degrees F (71 C).
What temperature should meatloaf be cooked to?
Cook meatloaf to an internal temperature of 160 degrees F (71 C) for beef, pork, or lamb blends, and 165 degrees F (74 C) if it contains ground poultry. The oven is typically set to 350 degrees F (175 C).
Do you cook meatloaf covered or uncovered?
Bake it uncovered so the top browns and the glaze sets. If the crust is browning faster than the center cooks, tent the loaf loosely with foil for the rest of the bake.
Is meatloaf safe if it is slightly pink in the middle?
If the center reached 160 degrees F (71 C) on a thermometer, it is safe even when a faint pink tint remains. A slight pink color can linger in fully cooked ground beef, so rely on the temperature, not the color.