Okay, here’s the summary you can save to your phone’s notes app. For a 2-pound beef meatloaf: Bake at 350°F for 50 to 60 minutes. Check internal temp at the 50-minute mark.
Pull it out when the center reads 155°F to 160°F (or 165°F for poultry). Let it rest for 10 glorious minutes before slicing. No, you cannot skip the rest. That’s when the juices settle down.
And if you forget to set a timer? Well, friend, we’ve all been there. You’ll just end up with dinner at 8:00 PM instead of 6:00 PM. It’s still a win.
Now go forth and loaf. You’ve got this.
