Here's the Internal Temperature That Means Your Meatloaf Is Done (2024)

FAQs

Here's the Internal Temperature That Means Your Meatloaf Is Done? ›

What Should the Internal Temperature Be for Meatloaf? When making meatloaf, the recipe will tell you about how long to bake it. But it might not also tell you what the internal temperature of the meatloaf should be when it's completely cooked and safe to eat: 160 degrees F.

Meatloaf Internal Temperature

Anytime you're cooking meatloaf, you'll want to be sure to have an instant-read thermometer handy. This helpful kitchen tool takes all the guesswork out of knowing when meatloaf is done. Cook meatloaf until it registers 165°F when the thermometer is inserted into the center of the loaf.

When using ground beef, the lowest a meatloaf internal temp should be before eating is at least 160 degrees Fahrenheit. However, some choose to make their meatloaf out of ground turkey instead.

How long does it take to cook a meatloaf at 375? I'd drop the temperature to 350 degrees Fahrenheit and add 15 minutes. An hour and 15 for a 2 pound meatloaf. You really don't need a “bread pan” to cook the meatloaf.

To be sure all bacteria are destroyed, cook meat loaf, meatballs and hamburgers to a safe minimum internal temperature of 160°F (71.1°C).

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

For the best results, pull your meatloaf from the oven about 10°F lower than the target temperature and let it rest while loosely covered in foil for 10 to 15 minutes before serving. Letting it rest allows the temperature to stabilize and the juices to redistribute evenly.

Insert the thermometer probe into the thickest part of the meatloaf, avoiding contact with the pan or any bones, and ensure it reaches the minimum safe temperature of 160°F (71°C).

The reason your meatloaf may still be pink in the middle when fully cooked is nitrates. Nitrates are natural chemicals that bind proteins in the meat to prevent them from releasing oxygen molecules during cooking.

The secret to making tender roast beef:

It's all about cooking low and slow. With a cut of meat like this, a longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust.

What temperature is ground meat done? ›

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.

No meatloaf, no matter how well bound or how much milk you add, can withstand overcooking. Because it is made of ground meat, we must cook all meatloaf to 160°F (71°C). But because we don't want to dry it out, we don't want to go beyond that temperature at all, if we can help it.

The most common reason meatloaf is mushy is too much liquid added to the mixture. Too much liquid will stop the meatloaf from baking and cause the meat to boil instead.

Prep early – you an even prepare the meatloaf mix ahead of time and simply cover the loaf pan with plastic wrap or aluminum foil and put it in the refrigerator. Simply let it warm up to room temperature while you're preheating the over and pop it in.

The meat loaf's internal temperature should register 160°F when the thermometer is inserted into the center.

You can make meatloaf either in a loaf pan or free-form. Free-form meatloaves have a crust all around; loaf-pan meatloaves have a more "steamed" texture. It's strictly a matter of preference. Let your meatloaf rest for about 10 minutes after it comes out of the oven; it will hold together better when slicing.

What Should the Internal Temperature Be for Meatloaf? When making meatloaf, the recipe will tell you about how long to bake it. But it might not also tell you what the internal temperature of the meatloaf should be when it's completely cooked and safe to eat: 160 degrees F.

You can determine whether or not it's fully cooked by sticking an internal thermometer into the center of the loaf. If the meatloaf is over 160°F, or 165°F if you used chicken or turkey, it's fully cooked and safe to consume even if it's still pink inside.