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

FAQs

Do you cover meatloaf when baking at 350? ›

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.

Cooking meatloaf at 350°F is considered the classic option. This temperature allows the meat to cook gradually, rendering the fat and infusing the flavors throughout. The slower cooking process also ensures that the internal temperature of the meatloaf rises evenly, resulting in a moist and tender texture.

How Long Do You Bake Meatloaf? A meatloaf made from two pounds of meat with all the extras mixed in will bake in about an hour in a 350 degree F oven. Brush half the glaze on the meatloaf before you put it in the oven and the remaining half after it's baked for 45 minutes.

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.

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.

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.

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.

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.

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

How to tell if meatloaf is cooked? ›

Toward the end of the cooking time (our standard two-pound meatloaf takes about one hour), follow this simple method to know when it's done. Use an instant-read thermometer ($18, Walmart). The meat loaf's internal temperature should register 160°F when the thermometer is inserted into the center.

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.

Yes, it's a good idea to cover meatloaf with foil when baking, especially during the initial part of the cooking process. This helps trap moisture and heat, preventing the meatloaf from drying out. You can remove the foil for the last 15-20 minutes of baking to allow the top to brown and develop a crust if desired.

The most common reason meatloaf is mushy is too much liquid added to the mixture. Too much liquid will stop the meatloaf from baking and cause the meat to boil instead.

Use Extra Egg: Eggs act as binders and provide moisture. 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.

Preheat the oven at 350 degrees. 2. Put all of the ingredients into the resealable bag. Then, carefully remove any air from the bag and seal it shut (if you don't do this, you could risk popping the bag — and splattering meatloaf all over you — if the bag has a big air bubble trapped in it).