Internal Temp for Meatloaf ~ What Temp is Meatloaf Done?

Cooking meatloaf might seem straightforward, but there's a little more to it than just mixing ingredients and baking.

One of the most common questions about making meatloaf is regarding the right internal temperature.

What Internal Temperature for Meatloaf?

When baking meatloaf, the ideal internal temperature for safety and doneness is 160°F for those made with ground beef, pork, veal, or lamb.

For meatloaf that includes ground chicken or turkey, the target temperature should be slightly higher, at 165°F, to ensure that any bacteria present are destroyed.

It's important to note that these temperatures are consistent with USDA guidelines, which prioritize food safety.

How Long do You Cook Meatloaf?

When baking meatloaf, it's typically recommended to set your oven to 350 degrees Fahrenheit. This temperature is ideal for cooking the meatloaf thoroughly without drying it out or burning the exterior.

Some suggest starting your oven at a higher temperature, like 425 degrees Fahrenheit, and then reducing it to 350 degrees when you put the meatloaf in. This can help compensate for the heat lost from opening the oven door.

As for the duration, meatloaf generally takes about an hour to bake, but it's wise to start checking it a bit earlier, around the 45 to 50-minute mark.

The key is ensuring the meatloaf reaches the safe internal temperature of 160 degrees Fahrenheit for beef, pork, veal, and lamb, or 165 degrees for poultry, regardless of the cooking time.

Why Internal Temperature is So Important

Internal temperature is important when cooking meatloaf for two primary reasons: safety and texture.

Ground meat, which meatloaf is primarily made of, is susceptible to bacteria such as E. coli and Salmonella. These bacteria are only reliably destroyed when the meat reaches a safe minimum internal temperature, which is 160°F for beef, pork, veal, and lamb, and 165°F for poultry like chicken and turkey.

Additionally, the right internal temperature ensures the meatloaf is cooked through but still moist and tender.

How to Measure the Internal Temperature of Meatloaf

Measuring the internal temperature of meatloaf correctly is key to ensuring it is perfectly cooked. To do this:

1. Insert the meat thermometer into the thickest part of the meatloaf, making sure the thermometer doesn't touch the bottom of the pan.
2. Avoid any areas with fillers like breadcrumbs or vegetables, as these won't give an accurate read of the meat's temperature.
3. Aim for the center of the meatloaf, which is usually the last part to cook through.
4. For accurate results, use a digital instant-read thermometer.
5. If the thermometer reads 160°F for beef, pork, veal, or lamb, or 165°F for poultry, your meatloaf is done.
6. Remember, the meatloaf will continue to cook a little after you remove it from the oven, a phenomenon known as carryover cooking.

Meatloaf Resting Period

After you take your meatloaf out of the oven, the resting period is a critical step. Here’s why:

• Temperature Rise: The internal temperature can continue to rise by about 10°F due to residual heat, ensuring that the meatloaf reaches the safe temperature threshold without overcooking.
• Juice Redistribution: Resting allows the juices that have been driven to the center of the meatloaf to redistribute throughout the meat, which means a juicier slice when it’s time to eat.

Cover the meatloaf loosely with foil and let it rest for 10 to 15 minutes before slicing. This allows the meatloaf to maintain its moisture and tenderness, giving you the perfect consistency for serving.