1-Pound Classic Meatloaf Recipe • A Weekend Cook® (2024)

FAQs

Is it better to cook meatloaf at 350 or 375? ›

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.

At 350°F a 1 lb meatloaf will take about 35 to 45 minutes for the meatloaf temperature to reach 160°F. A 2 lb meatloaf will take about 1 hour to 1 hour and 20 minutes for the meatloaf temperature to reach 160°F.

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.

Whether you slather a thick layer of ketchup on top of the meatloaf before it goes into the oven, add a few tablespoons to the ground meat mixture, or serve extra ketchup on the side, this tangy-sweet, umami-rich condiment balances out the richness of the beef, making it an essential part of the dish.

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.

Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well.

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.

Add one or two eggs per pound of meat for a moist texture. Make Use of Milk: Soak breadcrumbs in milk before adding them to your mixture. This will keep your meatloaf moist during baking. Slather on Sauce: Add a layer of ketchup, barbecue sauce, or a mixture of both on top of your meatloaf before baking.

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

The reason your meatloaf may still be pink in the middle when fully cooked is nitrates. Nitrates are natural chemicals that bind proteins in the meat to prevent them from releasing oxygen molecules during cooking.

Can you overcook meatloaf? ›

Most experts recommend setting your oven to 350°F when cooking meatloaf. Too low and your meatloaf won't develop that caramelized crust that makes meatloaf so delicious. A higher temperature may cause the outer layer to overcook or burn by the time the internal temperature comes to 160°F.

Unlike metal, glass is non-reactive with acidic foods, so you don't need to worry about the effect of your berries, tomatoes, citrus, etc. coming into direct contact with the baking dish. Glass is great, too, because you can see through it.

A neat trick to soak up the grease under your meatloaf is to line the bottom of the pan with bread slices. The bread soaks up the grease as the loaf bakes. When the meatloaf is done, you can either throw out the bread or bake it to make some truly indulgent toast.

For the best results, pull your meatloaf from the oven about 10°F lower than the target temperature and let it rest while loosely covered in foil for 10 to 15 minutes before serving. Letting it rest allows the temperature to stabilize and the juices to redistribute evenly.

It is best to cook your meatloaf at 375F. For a 2-lb. meatloaf, it will take about 45 minutes total baking time.

You can always cook it longer if it hasn't reached the meatloaf done temp yet, but you can't rewind time to undo an overcooked meatloaf. When using ground beef, the lowest a meatloaf internal temp should be before eating is at least 160 degrees Fahrenheit.

Because meatloaf is cooked in a moderately-hot oven—350°F (171°C)— there will be some carryover cooking, so pull it from heat at 155°F (68°C). That critical temperature will give you a meatloaf that is both safe and as juicy as possible.