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350 degrees for approx. 1 hour depending on size , slice into middle slightly to see if redness is gone, also a good trick to check for doneness is check the drippings, cloudy at first then clearer when done...

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14y ago
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14y ago

When I start with one to one and a half pound of ground meat, I cook it at 350 degrees for one to one and a half hours (that is after mixing all the ingredients together of course). I cover it with foil for the first half of cooking then uncover for the last half. I check it at that time and when the time is up. The juice must run clear and the top be nicely browned. I'm not one who likes the tomato sauce on top. If you do, wait until the browning has started to add it. Topping drys out very quickly.

Actually, I make meatloaf a slightly different way. After I've mixed all the ingredients, I lay two slices of onion flat in the bottom of the pan and some celery leaves on top of that before I press the meat into the pan. Cook as above and when it's half done, remove the foil and flip the pan upside down on a broiler type rack, leave the pan on it. This lets the juice formed at the bottom of the pan from the cooking onion pass through the meatloaf and the juice and fat collect in the broiler. After cooking, I pour the juice into a glass or measuring cup and put it in the fridge for the grease to rise to the top. When it solidifies, I remove the grease and, melt the rest of the juice and pour it back over the meat loaf before heating it up. Mmm, juicy.

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9y ago

The average temperature you cook meatloaf is 375 for 45 minutes. This depends on how thick your meatloaf is and whether you use pork as part of it.

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8y ago

Bake meatloaf at 350 degrees F for 1 hour.

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13y ago

325-350 degrees

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13y ago

350ºF Cook approx 1 hour per pound

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14y ago

350

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3y ago

375

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Q: At what temperature should you bake meat loaf?
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For the meat to be properly cooked the internal temperature should be a minimum of 165°, preferably 170°, for 5 minutes. Set your thermometer alarm for 165°, and when it goes off, remove the meat loaf from the 325° oven. Cover and let rest for 10 minutes. The temperature will raise another 5° while resting. Also, the juices will set, and you won't have a dry meat loaf!


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