Cooking 2.3 kilograms (about 5 pounds) of ground beef in a tray at 400°F requires balancing food safety with even browning and moisture control. The total time depends on how thick the beef layer is and whether you are baking it as a solid slab, loose crumbles, or formed into patties.
General timing estimate
At 400°F (204°C), ground beef cooks fairly quickly once the center reaches safe temperature. As a rule:
- Thin, crumbled layer (2–3 cm thick): about 25 to 35 minutes
- Medium layer (4–5 cm thick): about 40 to 50 minutes
- Thick or loaf-style layer (5–7 cm thick): about 55 to 70 minutes
If you cover the tray with foil, add roughly 10 extra minutes, since steam slows browning.
The safe temperature target
Ground beef must reach 160°F (71°C) internally to be considered safe. Use a meat thermometer inserted at the thickest point. Even if the top looks browned, the center may still be underdone if cooked as one large block.
Step-by-step guide
- Preheat oven to 400°F. Line the tray with foil for easier cleanup.
- Spread or shape the beef according to how you plan to use it.
- For crumbles: break apart and spread evenly.
- For a baked slab or loaf: press evenly into the pan, leaving a small gap at the edges for fat to drain.
- Bake uncovered for better browning. Halfway through, drain excess fat if pooling occurs.
- Check internal temperature around the 30–40 minute mark. Continue until the center reaches at least 160°F.
- Rest briefly for 5 to 10 minutes before stirring, draining, or portioning. This allows juices to settle.
For meal prep
A full 2.3 kg batch typically yields about 1.5 kg cooked weight, depending on fat content and drainage. That equals around 350–400 g protein total if you are using medium ground chuck. You can portion it out into six to eight meals of about 25–30 g protein each.
Summary
At 400°F, expect 2.3 kg of ground beef to take roughly 40 to 60 minutes, depending on thickness and fat content. Always rely on an internal temperature of 160°F (71°C) to confirm doneness rather than time alone.
