How long would I need to cook a 5 lb meatloaf?

1. 82

   Jamie Brockposted 12 years ago

   How long would I need to cook a 5 lb meatloaf?
   
   I am going to make a 5 lb. meatloaf.. I never make them that large so I have no idea how long it would need to be cooked... I was thinking of cooking it in a large rectangular dish patting it out flat sort of like a cake.   Online I read it would be good to separate it into 2 loaves on a large cookie sheet but I know that's probably going to make a lot of grease for a shallow cookie sheet.

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      Rhonda Blandposted 5 years agoin reply to this

      I would not recommend such an effort! My cousin tried this, it was an undercooked disaster, you are better off, to buy 3 disposable aluminum loaf pans and divide the meat mixture evenly only baking for 1 hour at 350 degrees if you want to make this amount!

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2. 71

   Trish303posted 12 years ago

   I would think about 2 hours at 375 or until Internal temperature of 165 F.

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   1. 82

      Jamie Brockposted 12 years agoin reply to this

      Thank you Trish.. I appreciate it!

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3. 71

   carol7777posted 12 years ago

   Funny you should ask the question.  I just cooked a four-pound meatloaf..turkey and beef.  I cooked it for one hour---added the vegetables around it and about another 1.5 hours...We are in high altitude so it takes a bit longer.

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   1. 82

      Jamie Brockposted 12 years agoin reply to this

      Thank you Carol.. this goes right along with what most of the others are saying

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4. 87

   Jackie Lynnleyposted 12 years ago

   Meatloaf should be cooked 30 minutes per pound. So that would be two and one half hours for 5 lbs at 350.

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   1. 82

      Jamie Brockposted 12 years agoin reply to this

      Thank you Jackie.. I appreciate it.

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5. 60

   duffsmomposted 12 years ago

   I think I would make it into two or three smaller loaves first.  I can't imagine how a 5 pound meatloaf looks. Can you take a picture of it and post it?

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      Jamie Brockposted 12 years agoin reply to this

      The dish I'm going to use is a rectangular Pyrex baking dish.. it's 15" by 10" by 2"- Its pretty large. I'm just going to make a flattened loaf patting it down,leaving room around the edges. Will try to take a photo..I'm making it later today.

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      Rhonda Blandposted 5 years agoin reply to this

      I agree, my cousin tried a very large meatloaf like 5 lbs and it didn't get fully cooked and I think it would've been fine if she had gone with traditional size loaves.

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6. 82

   Jamie Brockposted 12 years ago

   duffsmom- I decided just to do a 4 lb one and save the other lb for something else but here is a pic of the meatloaf:http://s1.hubimg.com/u/7244460.jpg
   
   I just put it in the oven... I'm excited.. I think it's going to be yummy!

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7. 62

   Handicapped Chefposted 12 years ago

   Everyone has there own way of preparing a meatloaf but this is what I do. I Bake my meatloaf on 325 degrees  for about 1 1/2 hours, or until the internal temperature is 160 degrees and the meatloaf is cooked through. (I put a pan of hot water in the oven under the meatloaf this will keep the top from cracking.) Remove from oven, let rest for a few minutes and then serve.

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   1. 82

      Jamie Brockposted 12 years agoin reply to this

      Thank you for your reply and for the tips! I had never heard of putting a pan of hot water below the meatloaf to help from cracking but it def makes sense-so it should be put on the rack below, directly under the meatloaf?  Thank you

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      dorothy0328posted 11 years agoin reply to this

      Thanks for the water tip chef all though I have never had a dry meatloaf I have had a cracked one lol.

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8. 59

   IDONOposted 11 years ago

   I cook a 6 lb. meatloaf at my work every week and I cook it for about 2 1/2 hrs. at 375.  Before I put it in the oven, I tightly cover it with plastic wrap first. Then cover that with foil. No, the plastic does not melt. It keeps it very moist and helps it hold together for neat slicing. The true test is what others said. I use a thermometer to make sure the center is 165 degrees. At that point. it's done and bacteria free.

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   1. 75

      dorothy0328posted 11 years agoin reply to this

      I have never covered a meatloaf in my life and I have never in my life made a dry meatloaf.  And I would never use plastic in my oven.

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      Bluebirdies164posted 10 years agoin reply to this

      is this a vegan meatloaf?

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   3. 59

      IDONOposted 10 years agoin reply to this

      You asked.

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      Peggy Grantposted 9 years agoin reply to this

      I always cover mine to!!!

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9. 75

   dorothy0328posted 11 years ago

   Depending on how loaded you have it with vegetables and other ingrediants but I would say set the oven at 350 degrees and bake for 1 hour and check the doneness, I am thinking more like an hour and a half to 45 minutes for 5 lbs. And do not place your meatloaf on a cookie sheet I learned not to do this the hard way when i first was learning how to cook. I made a 3 pound loaf and placed it on a cookie sheet it looked like a rainbow LOL I always use a glass 13x9 Pyrex baking dish when I am making a meatloaf over 4 pounds. Just a hint try adding a little bit of fresh cilantro to your mix. And after you have topped it with your meatloaf topping ( Ketchup or whatever you choose) bring it from the oven and sprinkle a little bit of Parmesan cheese and shredded five cheese Italian or Mexican blend shredded cheese.while it is cooling just before serving.

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10. 57

    Ben Rowinposted 9 years ago

    
    
    Here is a bbq smoked 4lb meatloaf. I smoked it for 5.5 hrs. And it came out great. If i was gonna bake this meatloaf i would do so for about 3 to 4 hours at 350

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11. 56

    breathingposted 8 years ago

    The time may vary depending on the variation of the process. But according to most of those who have cooked 5 lb meatloaf, the average time is between 2 and 2.5 hours. Actually you will be quite sure about the timing as the first hour passes. I personally use a 9*13 dish of Pyrex. You may question why a Pyrex? It is because this will make the cooking process faster compared to a loaf pan. I make the loaf in a way so that it is flattened to the pan level and 1 inch of the pan’s long side. In order to get the perfect topping, I normally prefer 1 cup ketchup along with ¾ amount of brown cup sugar mixed with garlic powder (2 spoons). Also there is the texture of the barbecue sauce. Spread it across the top most part and along the sides. Finally, finish off the process with a very thin b read crumb layer. Now it’s time to serve and enjoy!!
    
    There may be other processes but I prefer this the most as I’ve been doing this for over the years. So you can try this out. If anyone is successful I’ll get great mental satisfaction.

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12. 67

    Daniel L Wallaceposted 7 years ago

    Your best bet is to use a thermometer. Ovens, food density and other variables render cooking times inexact, at best. Get a good digital thermometer and place the probe in the center of the meat.
    
    That being said, it would also be a good idea to separate them into smaller loaves so that the loaves are cooked to a uniform doneness. If you cook one large loaf some parts will be overdone before the center is done.

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13. 57

    george tomasposted 7 years ago

    the meatballs to bake for about 1 hour
    http://cheapcoffeeplus.com

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14. 72

    Lori P.posted 7 years ago

    It depends upon what oven temperature you use and the shape of your meatloaf. You probably already learned what worked but this is how I cook my five-pound meatloaves: Pat it out in a 13 x 9 inch baking pan with high sides (you're correct that the fat will flood over the sides of a shallow cookie sheet.) I shape it into a rectangle with a little bit of a shallower spot in the top/center of the loaf and about three inches of space between the pan and the sides of meatloaf. Then, I bake it for 15 minutes at 425; then, I cover the pan completely with foil, lower the heat to 350 and bake for 45 minutes. Uncover and top with my special sauce and continue to bake so it will create a glaze. Another 10-15 minutes.
    
    It always comes out juicy, moist and delicious! Wow, two and a half hours that someone else mentioned would be too long!

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15. 69

    Larry Fishposted 7 years ago

    My wife loves to make meatloaf and they are the best. I should know, we have been married for almost 47 years. We both like our meat well done so we will cook it longer than most. My wife makes it in a large rectangular pan. Usually for a 5 to 7 pound meatloaf she will cook it for about 3 1/2 to 4 hours at 375 degrees.

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16. 57

    ronnal121posted 6 years ago

    I think that food density and other variables render cooking times inexact, at best

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17. 91

    Lisabean2202posted 6 years ago

    Anyone have a good meatloaf recipe, eggless if possible. I just made a recipe for mini meat loaves but hubby said it was too "meaty" and not "loafy" enough! Lol.

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18. 60

    Maribel Gibbsposted 5 years ago

    Thanks for this thread. It was really helpful for me, too.

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19. 51

    Therese Bombardiereposted 5 years ago

    typically 30 minutes per pound. i cook at 350.

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