How Long to Cook Free-Form Meatloaf (2 lb, Shaped on the Pan) in the sheet pan
Specification: 2 lb ground-beef meatloaf mixture shaped by hand into a 9 × 5 inch free-form loaf directly on a foil-lined rimmed sheet pan, not packed into a loaf pan
3-Step Execution Protocol
Preheat oven to 375°F (191°C). Arrange free-form meatloaf (2 lb, shaped on the pan) (2 lb ground-beef meatloaf mixture shaped by hand into a 9 × 5 inch free-form loaf directly on a foil-lined rimmed sheet pan, not packed into a loaf pan) on a parchment-lined sheet pan in a single layer.
Cook for 55–70 mins. Do not flip; allow surface to develop undisturbed.
The outside is dark brown all the way around with rendered fat and glaze pooled at the base of the loaf; a probe pushed straight down into the thickest part reads 160°F; slicing at the rest mark shows a firm, sliceable interior that holds a clean edge rather than crumbling apart. Confirm internal temperature reaches 160°F (71°C) at the center of the loaf. Rest for 10 minutes before serving.
USDA FSIS Safe Minimum Internal Temperatures chart lists 160°F for ground beef, pork, veal, and lamb. The 375°F/55–70 minute window reflects standard free-form meatloaf technique for a 2 lb loaf shaped roughly 2 inches tall; a pan-baked loaf of the same weight sits deeper and can need 70–80 minutes, and a leaner turkey mixture at the same shape finishes 5–10 minutes sooner.