How Long to Cook Meatloaf at 375: Temperature Mode Cooking Time
Hey there! One of the questions I get most often—especially from folks just diving into home cooking—is: “How long do I cook meatloaf at 375?” And I get it—meatloaf seems simple, but it can go wrong fast if you don’t pay attention to timing, temperature, and meat-to-binder ratio. I’ve made hundreds of loaves over the years—classic beef, turkey, spicy Italian-style, you name it. Let me walk you through what’s worked best in my kitchen, and how to get that golden crust and tender, flavorful center every single time.
Meatloaf Cook Time Chart at 375°F
| Meatloaf Size | Type of Pan | Time at 375°F | Notes |
| 1 lb (small) | Loaf pan | 35–40 mins | Great for 2–3 servings |
| 1.5 lbs (medium) | Loaf pan | 45–55 mins | My go-to size for family dinner |
| 2 lbs (large) | Loaf pan | 55–65 mins | Keep an eye on internal temp |
| Freeform (1.5–2 lbs) | Sheet tray | 45–55 mins | Crustier outside, less greasy |
| Mini meatloaf (6 oz ea) | Muffin tin | 20–25 mins | Fun and fast dinner idea |
Internal Temperature Guide for Meatloaf
| Internal Temp | Doneness Level | Chef’s Note |
| 160°F | Perfectly cooked | USDA-safe for beef and pork-based loaves |
| 165°F | For poultry | I use this temp for turkey or chicken meatloaf |
| 170°F+ | Overcooked | Can get dry—watch that thermomete |
FAQ – 15 Questions About Cooking Meatloaf at 375°F
How long do I cook a 1 lb meatloaf at 375?
In my kitchen, 35 to 40 minutes is perfect for a 1 lb loaf. I check the internal temp at 35 just to be safe.
How long for a 2 lb meatloaf?
You’re looking at 55 to 65 minutes. I usually pull it at 60, check the center, and tent it with foil if it needs a few extra minutes.
What internal temperature should meatloaf reach?
I always aim for 160°F for beef or pork-based loaves. For turkey or chicken, go up to 165°F for safety.
Should I cover meatloaf with foil while baking?
Sometimes. I start it uncovered for a crust, and if it starts browning too fast, I tent foil over the top for the last 15–20 minutes.
What’s the best pan to use?
I prefer a standard metal loaf pan, but if I want a crispier crust all around, I shape it by hand and bake it on a sheet tray.
Can I cook meatloaf at a lower temp like 350°F?
Sure can, but it’ll take longer—about 60–75 minutes for a 2 lb loaf. I’ve done this when I want a more even cook throughout.
Do I need to rest meatloaf after baking?
Yes—every time! I rest it for 10 minutes before slicing. Otherwise, the juices run out and it dries up fast.
How do I keep meatloaf from falling apart?
I always use enough binder—breadcrumbs, eggs, or crushed crackers. And I don’t skip the rest period after cooking.
Can I use a meat thermometer?
Absolutely. I rely on mine for every meatloaf. I insert it into the center and look for that magic 160°F mark.
How do I keep it juicy?
I mix in sautéed onions, use a mix of ground beef and pork, and avoid overmixing the meat. Also, I add a little milk to the breadcrumbs.
Should I glaze my meatloaf?
Oh yes. I always brush on a mix of ketchup, brown sugar, and Dijon mustard about 15 minutes before it’s done. That glaze is gold.
Can I make meatloaf ahead of time?
Definitely. I prep it in the morning, keep it in the fridge, and pop it in the oven when I’m ready to cook. Just add 5–10 minutes to the time.
Can I freeze meatloaf?
I do this all the time. Cook it fully, let it cool, slice it, and freeze in portions. Or freeze the raw mix in a loaf shape, then thaw overnight before baking.
How do I reheat leftover meatloaf?
I wrap slices in foil and bake at 325°F for 15–20 minutes. Keeps it moist and tastes just as good the next day.
What sides go well with meatloaf?
Mashed potatoes, roasted carrots, or green beans are my go-to. When I’m feeling bold, I do garlic mac and cheese on the side—total comfort food.