The recommended cooking temperature for meatloaf is generally between 350°F and 375°F in the oven.

• Cooking at 350°F is considered a slow and low approach, which helps keep the meatloaf juicy and allows it to cook evenly inside and out. For a typical 2-pound meatloaf, the cooking time at this temperature is about 60 to 75 minutes. This method allows fats and connective tissues to break down slowly, resulting in a moist and flavorful meatloaf.
• Cooking at 375°F will cook the meatloaf faster, around 45 to 55 minutes for a 2-pound loaf, but there is a higher risk of drying out the meatloaf and uneven cooking, especially for larger or thicker loaves. This temperature is better suited for smaller or thinner meatloafs.

The most important factor is the internal temperature of the meatloaf. For meatloaf made with ground beef, pork, veal, or lamb, the safe internal temperature is 160°F. For poultry meatloaf (ground chicken or turkey), the safe internal temperature is 165°F. It's best to use an instant-read thermometer inserted into the center of the meatloaf to check for doneness. After taking the meatloaf from the oven at the target temperature, let it rest for about 10 to 15 minutes. During resting, the internal temperature can rise by about 10°F, ensuring the meatloaf is fully cooked and juicy when served. In summary:

• Oven temperature: 350°F to 375°F (350°F preferred for juicier results)
• Internal temperature: 160°F for beef/pork/veal/lamb, 165°F for poultry
• Rest meatloaf 10-15 minutes before slicing

This approach yields a safe, juicy, and well-cooked meatloaf.