What Temp to Cook Meatloaf? Easy Guide for Perfect Results

Okay so what temp to cook meatloaf is honestly the question that messes people up the most. You think it’s simple – throw meat in a pan and bake it, done. Except half the time it comes out dry or weird or straight up inedible. The thing is, what temp to cook meatloaf at actually matters way more than people realize.

Getting the temperature right is the difference between meatloaf that tastes good and meatloaf that tastes like a brick. There’s literally two temperatures you gotta know to nail it. The oven temperature and the actual internal temperature of the meat. Most recipes just give you one and hope for the best. But understanding both is what actually makes the difference.

The Oven Temperature You Actually Need

Set your oven to 350°F. That’s it. That’s the number that works like 95% of the time when you’re asking what temp to cook meatloaf.

Some recipes say 375 or 400. Yeah those work too but the results are less consistent. 350 just works. It’s reliable.

Why? Because meatloaf is thick and dense. It takes time to cook through completely. If you crank it to 450 the outside gets done way before the inside. You end up with burnt edges and raw middle which is gross.

350 lets everything cook evenly without rushing. The whole loaf gets to temperature at roughly the same time. That’s the whole point.

Make sure you preheat the oven first. Don’t just throw meatloaf in a cold oven. It messes up the cooking time and makes things uneven. Wait for the oven to actually hit 350 before you put anything in.

The Internal Temperature That Actually Matters

This is what determines if the meatloaf is actually safe to eat. Ground beef or pork meatloaf needs to hit 160°F inside. Ground chicken or turkey needs 165°F.

That’s the safe temperature. Below that you’ve got bacteria that shouldn’t be there. Above that and you’re cooking it too long and it dries out.

Here’s the trick though – pull it out at 155°F and let it rest. While it’s resting the temperature keeps climbing to 160°F naturally. This is called carryover cooking. It gives you juicy meatloaf instead of dried out rubber.

How Long This Actually Takes

At 350°F expect about 35-45 minutes per pound. So a typical 2-pound meatloaf is like 60-90 minutes. But don’t just set a timer and forget about it.

Start checking around the 50-minute mark. Don’t cut it open – that lets all the juices run out. Use a meat thermometer. Stick it in the thickest part right in the center. That’s your real answer.

Time varies depending on like a million things. How tightly packed it is, what pan you use, if your oven runs hot or cold, the exact shape. Time is just a guess. Temperature is the real answer.

Get A Meat Thermometer Already

Seriously just get one. They’re like $15 and you’ll use it forever.

Stick it in the very center of the loaf. That’s where it takes longest to cook. If the center is done, everything is done.

Check it around 50 minutes in. Then every 5 minutes or so after that. Once you hit 155°F you’re basically there. Once it’s 160°F you’re completely done.

This removes all the guessing. No more cutting into it and losing juices. No more undercooking or overcooking. Just straight facts about how done the meat is.

Why Your Meatloaf Is Probably Dry

Most people cook it too long or too hot. That’s it. That’s the problem.

They cook at 375 or 400 instead of 350. Then they cook until the top is brown. Then they cook even longer to be sure. By then it’s overdone and dry.

Using meat that’s too lean also ruins it. Extra-lean ground beef has almost no fat. Fat is what keeps meatloaf moist. Go for regular ground beef. Or better yet, mix beef and pork – the pork adds richness and keeps things juicy.

Bread soaked in milk mixed into the meat also matters. This is called a panade. It holds moisture in the meat so it doesn’t dry out while cooking. Don’t skip this part.

Don’t overmix the meat either. Just mix it gently with your hands until everything is combined. When you squeeze and compress meat too much it becomes dense and tough.

The Resting Thing Matters More Than People Think

After you pull it out at 155°F, cover it loosely with foil and let it sit for 10-15 minutes. Two things happen. The temperature climbs to 160°F. And the juices redistribute through the meat instead of pooling at the bottom.

If you slice into it immediately all those juices run out and the meatloaf becomes dry. If you wait 10 minutes, the whole thing stays juicy and tender. It’s the same reason you rest a steak.

This is honestly the most important step and most people skip it. Don’t be that person.

How To Tell It’s Actually Done

Use a thermometer. That’s the only real way. The whole “juices run clear” thing is a myth. Internal temperature is the only thing that matters.

Check the thickest part. The very center. If that hits the right temperature, the entire loaf is done.

Common Mistakes People Make

Cooking too hot too fast – the outside cracks and browns while the inside is raw. The whole thing tastes wrong. Cooking too long – it dries out completely. Sawdust texture. Nobody wants that.

Not using enough fat in the meat – it gets dry. Use regular ground beef or mix with pork. Skipping the panade – bread soaked in milk holds moisture. It’s crucial.

Overmixing – squeeze the meat too much and it gets dense. Just mix until combined. Not resting – letting it rest 10 minutes makes a huge difference in moisture.

Leftover Meatloaf Is Actually Better

Properly cooked meatloaf keeps in the fridge for 3-4 days if you wrap it up. It can be frozen for like 3 months. Cold meatloaf on bread with mustard is honestly better than the fresh version.

Sandwiches become this incredible thing. Try it. You can reheat leftovers in the oven at 350 for like 15 minutes. Just cover it so it doesn’t dry out more.

The Actual Method That Works

Set your oven to 350°F. Mix ground meat with bread soaked in milk, an egg, salt, pepper, garlic powder, onion powder. Shape it into a loaf in a baking pan. Brush with ketchup glaze or BBQ sauce if you want.

When you’re figuring out what temp to cook meatloaf, remember this – bake it until the center reaches 155°F. This takes about 60-90 minutes depending on size. Pull it out and cover it with foil. Let it rest for 10-15 minutes while the temperature climbs to 160°F.

Slice it, eat it, enjoy actually good meatloaf that isn’t dry.

Just Use A Thermometer

Honestly that’s the whole answer. Meatloaf is simple once you use a meat thermometer. 350°F oven. 155-160°F internal temperature. Rest it 10 minutes.

That’s it. That’s how you make meatloaf that isn’t dry or weird or undercooked. Everything else is just variations on that.

Stop guessing. Stop hoping your oven works right. Use a thermometer and you’ll have good meatloaf every single time. It’s that simple.