I’m making a meatloaf. The recipe calls for 1.5 lbs of hamburger and the baking time is 1 hour 45 minutes. This is what I typically do. I’ve made 2 lbs and instead of making one huge loaf, I’ve broken it into two loaves. How long should I bake this? I’m afraid if I do the same time, it will be too overdone. I’m thinking 1 hour 30 minutes?
That seems like a REALLY long cooking time. I bake my large meatloaf for just 1 hour around 350.
For smaller ones, I’d do around 40-45 minutes. Do you have a thermometer? If so, cook it until the thermometer reads 155-160 degrees.
What temperature are you cooking it at? I would suggest using an internal thermometer and cooking to 160 degrees. A one pound meatloaf at 350 should take about an hour.
The recipe says 1 hour 15 minutes for the 1.5 lb, but it was still red in the middle. I started adding another 30 minutes and it is perfect. Just need more tonight.
Ok, I’ll check at an hour, then every 15 minutes. I bake at 350.
If you don’t have a thermometer just do a cut somewhere mid meatloaf after 40 minutes or so and see if it’s not pink.
But buy a quick read digital thermometer. They are useful for everything, cakes, meat, candy, etc etc. Mostly to avoid overcooking than undercooking IMO.
I would recommend a ThermaPen. Great kitchen tool that has helped my sons prepare some great meals.
FWIW I usually cook a 1.5 lb. meatloaf about an hour an a half at 350. It really takes a long time.
I agree about using a meat thermometer. I bake mine, a 1 pounder using 7% ground beef, in a convection toaster oven at 375 degrees for one hour ten minutes or when the thermometer reads 165-170 degrees.
Temperature is the best way to go. My meatloaf is easily 1.5 - 2 lbs (never really measure - just eyeball) and it cooks fine in 1 hour but I freeform it on a baking dish not in a loaf pan so baking pan, material, thickness, etc. will all result in different cooking times.
It took 1 hour, 30 minutes. I checked at an hour, and it was pretty pink in the middle.
My mother’s meat loaf recipe says 15 minutes at 500 degrees then 30 to 60 minutes at 325. I usually make two pounds. She is quite insistant that you should make a free form loaf, not cook it in a bread loaf pan. I make it in a shallow baking dish and just make it longer if I’m using more meat. Her recipe is very funny - it’s quite vague as it’s all about using up what you have in the house. I’ve learned that it tastes good no matter what I do. I agree that meat thermometer at 160 is the best way to tell if it’s safe to eat. In my experience that’s about an hour of total cooking time.
@mathmom , I do free form also, on parchment paper on a baking sheet. 350 degrees for one hour. 2 pounds . Always done by one hour. Lipton’s onion soup recipe. I’ve tried other recipes but always seem to come back to this. Tasty and foolproof. I am fancier with other cooking on occasion but tend to like it simple when it comes to comfort foods.
My oven must not get as hot as everyone else’s if you can cook 2 lbs through to completely brown in one hour.
It depends on how freshly ground the meat is too start - if it has come from the freezer or straight from the butcher, you may start with 25-30 degree temp difference. It also depends on how much/what type of filler is in it - bread crumbs, spices, egg, onion, catsup, are all common, but I’ve enjoyed wonderful meatloaves that have included celery, mushrooms, peppers, soy, bean or alfalfa sprouts, spinach, beans, granola, shredded carrots, and probably lots of other goodies.
I usually stick with beef, but have been known to do half-beef, half ground pork.
I have had good luck with my pyrex loaf pan, and it usually bakes for an hour and 15 min at 350. This is with 1.5 lbs of ground beef - but I preheat the oven to 500 so it starts really hot, then as I pop it in, I turn the temp down to 350.
Glad I read this thread - I know what I am making for dinner tonight! When all the pups were home I made this much more often, but with an empty nest DH gets tired of three meals of leftovers.
I used to make meatloaf for the leftovers. While bread, meatloaf and mustard. Yum.
My Mom’s meatloaf for 2 lbs. has about 1/2 cup of bread/oatmeal/crackers, 1/2 cup cottage cheese/cream cheese/sour cream/yogurt, 1 egg, 1/4 to1/2 cup of onion and 1/4 to 1/2 cup of grated veg. I usually use red peppers and leftover greenbeans, and carrots. I like mushrooms, but my kids don’t. Flavor comes from a little bit of Worcester and A-1 sauce, and the bacon drooped over the top.
Another vote for Thermapen. I also have their system for smokers (could be used in oven). Wire to probe is heat resistant and monitor is outside smoker/oven. Also has a wireless receiver to monitor air and internal temp. Keeps you from continually opening the door.
For those who like to put ketchup on top while baking, this is a fab alternative. It’s also super on top of a cheese quesadilla. Omg…so amazingly good.
https://www.walmart.com/ip/Homade-Chili-Sauce-12-oz-Pack-of-12/29474004
In Calif, I could buy it at the market, but in Alabama, it’s not sold in stores. Buying it online in packs of 12 isn’t too expensive. I share some with our kids and keep the rest in the bottom on the pantry (dark to minimize oxidation)