For a standard two-pound loaf, your sweet spot is 350°F. Think of it as the slow-dance temperature—low enough to let the flavors mingle, high enough to get that gorgeous crust.
Start checking at the 45-minute mark if your loaf is on the thinner side. A thicker, football-shaped masterpiece might need the full hour.
If you’re using a glass dish, reduce the temperature by 25°F. Glass retains heat like a grudge, and your meatloaf will thank you for not charring its edges.
