Ah, the million-dollar question. For a standard 2-pound meatloaf at 350°F, plan on 50 to 60 minutes. But here’s the catch: every oven is a liar. Yours might run hot or cold. So don’t trust the timer.
Trust the thermometer. Start checking at 45 minutes. When it reads 155°F, pull it out and tent it with foil. The carryover heat will push it to 160°F while it rests. That rest is non-negotiable. Let it sit for 10 minutes, or you’ll have a meatloaf avalanche on your plate.
A Final, Glorious Hack
Want a top that’s caramelized perfection? Brush on a glaze—ketchup, brown sugar, a splash of Worcestershire—during the last 15 minutes of cooking. It’ll get all sticky and irresistible.
But don’t put the glaze on at the start. It’ll burn into a bitter mess. Patience, my friend. You’re not in a race. You’re making meatloaf.
So, to recap: 350°F, internal temp 160°F, shape it like a lazy football, and glaze it late. That’s the whole secret. Now go forth, preheat that oven, and save yourself from another boring Tuesday dinner. You’ve got this.
And if all else fails, order pizza. No judgment here. We’re friends, remember?
