Meatloaf Internal Temperature and Bake-Time Guide
Get the right meatloaf internal temperature, estimate bake times by loaf size, and rest the loaf properly for clean, safe slices.
Quick reference
- Loaf size: Approximate bake time At 350°F
- 1 lb, shallow loaf: 35–45 minutes Check early
- 2 lb standard loaf: 50–65 minutes Most common
- 3 lb, thick loaf: 70–90 minutes Time varies most
- Safe center temperature: 160°F beef/pork; 165°F poultry Measure in the center
The temperature to look for
For meatloaf made with ground beef, pork, lamb, or veal, cook until the center reaches 160°F (71°C). If the mixture includes ground poultry, such as turkey or chicken, the meatloaf should reach 165°F (74°C). A thermometer is more dependable than color or a recipe’s stated time, especially for thick loaves or ovens that run hotter or cooler than their setting.
How long to bake meatloaf
At 350°F, a one-pound loaf often takes about 35 to 45 minutes, a two-pound loaf about 50 to 65 minutes, and a three-pound loaf about 70 to 90 minutes. These are starting points, not guarantees. A narrow, tall loaf takes longer than a broad, shallow one, and a cold mixture straight from the refrigerator may need additional time.
- Begin checking five to 10 minutes before the low end of the range.
- Use the temperature, not the clock, as the finishing test.
Where to check the temperature
Insert an instant-read thermometer horizontally into the thickest part of the loaf, aiming for the center and avoiding the pan. For a shallow loaf, insert from the side if that makes it easier to reach the middle. Check more than one spot when possible; the lowest reading is the one that determines whether the meatloaf is ready.
Rest before slicing
Transfer the baked meatloaf to a cutting board and let it rest for about 10 minutes before slicing. This short pause makes the loaf easier to cut and helps limit juices running across the board. If the meatloaf has not reached its target temperature, return it to the oven rather than relying on resting time to finish cooking it.
A practical bake-time routine
Shape the mixture evenly so the center cooks at a predictable rate, then bake it in a fully preheated oven. Start checking according to the loaf’s weight and shape, but adjust for your pan, oven, and ingredients. Record the temperature when you check; the thickest section must reach 160°F for ground beef or pork, or 165°F when ground poultry is used.
- Use a shallow pan or rack if you want more surface browning.
- Slice with a sharp knife after resting for cleaner portions.