Meatloaf Temperature Guide: 160°F Internal Temp, 45-60 Min

The ideal internal temperature for meatloaf is 160°F (71°C), and cooking time typically ranges from 45-60 minutes at 350°F for a standard 2-pound loaf. Always verify doneness with a meat thermometer inserted into the center—never rely solely on timing.

Getting meatloaf perfectly cooked—moist but safe to eat—trips up even experienced home cooks. You've probably wondered: what temp and how long to cook meatloaf without drying it out or risking foodborne illness? After testing dozens of recipes and consulting food safety experts, I've found the precise balance that delivers juicy, safe meatloaf every time.

Why Temperature Matters More Than Timing

While recipes often specify cooking times, meatloaf internal temperature is the only reliable indicator of doneness. Ground meat requires thorough cooking to eliminate harmful bacteria like E. coli and Salmonella. The USDA Food Safety and Inspection Service confirms that ground meats must reach 160°F (71°C) to be safe—a critical food safety standard that applies regardless of cooking method.

Meat Type	Safe Internal Temperature	USDA Reference
Ground beef, pork, veal, lamb	160°F (71°C)	FSIS Food Safety Basics
Ground turkey, chicken	165°F (74°C)	FSIS Poultry Facts
Meatloaf (mixed meats)	160°F (71°C)	Follow ground beef standard

The Complete Meatloaf Cooking Guide

Follow this step-by-step process for perfectly cooked meatloaf. These instructions work for traditional oven baking—the most common method home cooks use when searching how long to bake meatloaf at 350 degrees.

Preparation Essentials

• Oven temperature: Preheat to 350°F (175°C) for even cooking
• Loaf pan vs free-form: Free-form loaves cook faster (about 25% less time) than those in loaf pans
• Thermometer type: Use an instant-read digital thermometer for accuracy

Standard Cooking Timeline

For a 2-pound meatloaf at 350°F:

1. 0-30 minutes: Surface browns, edges begin to set
2. 30-45 minutes: Internal temperature reaches 120-140°F (rising steadily)
3. 45-55 minutes: Temperature approaches 150°F (critical final stage)
4. 55-65 minutes: Reaches 160°F (remove immediately)
5. 65-80 minutes: Resting period (essential for moisture retention)

Adjusting for Different Situations

Your meatloaf cooking time per pound will vary based on several factors. Understanding these context boundaries prevents under or overcooking:

Size and Shape Variations

• 1.5-pound loaf: 35-45 minutes at 350°F
• 2.5-pound loaf: 55-70 minutes at 350°F
• Muffin tin portions: 20-25 minutes at 375°F (check at 18 minutes)

Oven Type Considerations

Convection ovens cook 25% faster than conventional ovens. If using convection:

• Reduce temperature by 25°F
• Check 10-15 minutes earlier than standard times
• Shield edges with foil if browning too quickly

Troubleshooting Common Meatloaf Problems

Even with precise meatloaf internal temperature guidelines, issues can arise. Here's how to fix them:

Dry or Crumbly Texture

Cause: Overcooking or insufficient binders

Solution: Remove at exactly 160°F and let rest 15 minutes before slicing. Include 1 egg and 1/4 cup breadcrumbs per pound of meat.

Raw Center Despite Timing

Cause: Inaccurate oven temperature or dense mixture

Solution: Calibrate your oven thermometer. For dense mixtures, lower oven to 325°F and extend cooking time by 20%.

Excessive Shrinkage

Cause: High fat content or overmixing

Solution: Use 80/20 ground beef (not leaner), and mix ingredients gently just until combined.

Professional Tips for Perfect Meatloaf

As a chef who's cooked in both Michelin-starred kitchens and home settings, I've found these techniques make the biggest difference:

• Chill before baking: Refrigerate shaped loaf for 30 minutes to maintain shape
• Glaze timing: Apply ketchup-based glaze during last 15 minutes to prevent burning
• Resting is non-negotiable: 15 minutes resting allows juices to redistribute
• Test one portion first: For large batches, cook a single muffin-sized portion to determine exact time

When to Adjust Standard Guidelines

While 160°F is the USDA standard, certain situations require different approaches:

• Using ground poultry: Must reach 165°F (74°C) due to higher salmonella risk
• Adding raw vegetables: Extend cooking time by 10-15 minutes for thorough heating
• High-altitude cooking: Above 3,000 feet, increase time by 5-8 minutes per pound

How to Verify Doneness Beyond Temperature

While a thermometer is essential, these secondary indicators confirm perfect doneness:

• Juices run clear (not pink) when pierced with a skewer
• Loaf feels firm but slightly springy when pressed
• Internal color is uniform gray-brown (no pink areas)

Remember: never rely solely on cooking time when determining how to know when meatloaf is done. Oven variations, meat fat content, and loaf density significantly impact cooking duration. The only foolproof method is checking internal temperature with a reliable thermometer.

Can I cook meatloaf at 375°F instead of 350°F?

Yes, but reduce cooking time by 10-15 minutes. At 375°F, a 2-pound meatloaf typically takes 40-50 minutes. Always verify with a thermometer that it reaches 160°F internally. Higher heat creates a better crust but increases risk of dryness if overcooked.

Why does my meatloaf fall apart when I slice it?

This usually happens when you skip the resting period or use too little binder. Let meatloaf rest 15 minutes after baking to allow proteins to set. Ensure your recipe includes 1 egg and 1/4 cup breadcrumbs or oats per pound of meat. Overmixing can also cause structural issues - combine ingredients just until incorporated.

Is 160°F really necessary for meatloaf?

Yes, according to USDA food safety guidelines, ground meats must reach 160°F to destroy harmful bacteria like E. coli. Unlike whole cuts, ground meat distributes bacteria throughout, making thorough cooking essential. This temperature is non-negotiable for safety, though some prefer 165°F for added margin of error.

How long should meatloaf rest before slicing?

Rest meatloaf for 15 minutes after removing from the oven. This allows the proteins to relax and juices to redistribute, preventing dryness. Cover loosely with foil during resting. Slicing too soon causes juices to escape, resulting in a crumbly, dry texture.

Can I cook meatloaf in a slow cooker?

Yes, but adjust expectations. Cook on high for 3-4 hours or low for 6-7 hours until internal temperature reaches 160°F. Slow cooker meatloaf won't develop a crust but will be extremely moist. Use a loaf pan inside the slow cooker for better shape retention, and drain accumulated fat before serving.