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Oct 4, 2006 01:34 AM

Doubling meat loaf recipe - can I turn up heat and how much longer to bake

Using a meat loaf recipe that calls for a 1 lb of meat. Have doubled that and most ingredients. Original recipe calls for 1 hour at 350oF oven.

Any suggestions on if I can turn up the heat to cook faster and how much longer to cook it for?


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  1. Do not turn up the heat. A 2-lb meat loaf will take about 90 minutes at 350, if you're baking it in a regular loaf pan, maybe even less. Mine will tend to be more like 3 lbs, and I put it and a couple of big greased Idahos at the same time and everything usually gets done more or less at once, even with my frequently opening the door to draw off excess fat.

    This is actually one of the best arguments for getting a remote thermometer...

    1 Reply
    1. re: Will Owen

      Thanks - it turned out perfectly at 90 minutes - spot on 160oF.

    2. Use a probe thermometer and take out your meat loaf when the internal temperature of the meat loaf reaches 160 F. With a probe thermometer, you don't have to worry about under/over cooking.

      1. Saw a meatloaf recipe recently with a good idea--shape the loaves and cook in larger pan than the loaf...fat renders off without saturating the meatloaf.

        1 Reply
        1. re: Wiley

          I always do this. When I make meatloaf I 4x the recipe, then make 8 small, one-meal size portions (10"L x 5"W x 2-3"H), freeze on a tray then pack for the freezer. When I bake them (after defrosting) they have lots of surface area for caramelization of the topping.