How long does it take to cook meatloaf? (2024)

FAQs

Is meatloaf cooked at 350 or 375 degrees? ›

The oven temperature is typically set at 350 degrees F for making meatloaf. That's the temperature you want to be sure to use so the meatloaf cooks and doesn't dry out. Too high, and the outer crust will burn before the interior is cooked all the way, too low and you don't get that delicious crust.

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

A 2-pound meatloaf will reliably cook in about an hour — try not to overcook or the meat will start getting tough and crumbly. The best way to know when a meatloaf is done is by checking its internal temperature; as soon as it hits 155°F, you can pull it from the oven.

As noted above, the most reliable way to tell when meatloaf is done is by checking the internal temperature of the meatloaf with an instant-read thermometer, inserting it into the center of the meatloaf. Meatloaf is done when it reaches an internal temperature of 165°F.

Too much liquid will stop the meatloaf from baking and cause the meat to boil instead. There's no need to worry, though, as there's a solution to this problem. If there is too much liquid before you put it in the oven, you can squeeze out the excess.

Metal pans are great conductors of heat; in other words, they heat up quickly, but in turn, they also cool down more rapidly once removed from the heat source. Additionally, metal pans can withstand higher temperatures than glass.

Not only does sheet pan meatloaf bake up faster than its traditional loaf-shaped cousin, it also has more surface area, meaning every bite is laden with that deliciously caramelized topping.

You can determine whether or not it's fully cooked by sticking an internal thermometer into the center of the loaf. If the meatloaf is over 160°F, or 165°F if you used chicken or turkey, it's fully cooked and safe to consume even if it's still pink inside.

When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.

To prevent a soggy bottom, Bangor Daily News suggests draining the grease from the loaf pan 15 minutes before your cooking time is up; this helps guarantee all sides bake to perfection.

Is it better to cook meatloaf covered or uncovered? ›

The foil or lid also helps the meat retain its moisture, which is useful when cooking with lean meats (like chicken or turkey). On the other hand, if you cook your meatloaf uncovered, the excess moisture will evaporate, resulting in a firmer meatloaf with a crispy crust and caramelized glaze.

Internal Temp of Meatloaf – All Beef

As soon as the thermometer reads 65 degrees C, you can take the meatloaf out of the oven. Let it rest for at least 15 minutes before taking the temperature reading once again. The residual heat on the meat will continue to cook it even when it is out of the oven.

Too Much Liquid

One of the most common reasons meatloaf is watery is an overabundance of liquid ingredients. Adding broth, milk, or eggs can enhance flavor and moisture, but too much can lead to a soupy consistency. Use these ingredients sparingly, and consider adding breadcrumbs or oats to absorb excess moisture.

When using ground beef, the lowest a meatloaf internal temp should be before eating is at least 160 degrees Fahrenheit. However, some choose to make their meatloaf out of ground turkey instead. If you decide to take this approach, the temperature at which the meatloaf is done is 165 degrees Fahrenheit, not 160.

Mix ground beef, salt, pepper, onion, bell pepper, egg, tomatoes and oats together well and place in a baking dish. Shape into a loaf. Topping: Mix ketchup, brown sugar and mustard and spread on loaf.

You can make meatloaf either in a loaf pan or free-form. Free-form meatloaves have a crust all around; loaf-pan meatloaves have a more "steamed" texture. It's strictly a matter of preference. Let your meatloaf rest for about 10 minutes after it comes out of the oven; it will hold together better when slicing.

USDA recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs and hamburgers to a safe minimum internal temperature of 160°F (71.1°C). Use a food thermometer to check that they have reached a safe internal temperature.