The Best Way to Know When Meatloaf Is Done (2024)

FAQs

The Best Way to Know When Meatloaf Is Done? ›

As noted above, the most reliable way to tell when meatloaf is done is by checking the internal temperature of the meatloaf with an instant-read thermometer, inserting it into the center of the meatloaf. Meatloaf is done when it reaches an internal temperature of 165°F.

Toward the end of the cooking time (our standard two-pound meatloaf takes about one hour), follow this simple method to know when it's done. Use an instant-read thermometer ($18, Walmart). The meat loaf's internal temperature should register 160°F when the thermometer is inserted into the center.

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.

Let it rest for at least 15 minutes before taking the temperature reading once again. The residual heat on the meat will continue to cook it even when it is out of the oven.

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.

How to know when meatloaf is done without a thermometer - Quora. You just have to make sure it's piping hot all the way through. I usually prick food to the centre with a fork, and leave it there for 30 seconds or so. If it's burning hot on the back of my hand when I pull it out, then it's safe to eat.

Adding more to your mixture is always easier than taking some out. Another common reason meatloaf is mushy is too much filler, like breadcrumbs, bread, and oatmeal. Too much filler will stop it from baking correctly and becoming a fully formed meatloaf.

Baking technique

This recipe for Best Meatloaf gives you a clever 3-step approach: You'll bake the meatloaf for 40 minutes at 350 degrees F (175 degrees C) to fully cook the inside, and then increase the heat to 400 degrees F (200 degrees C) for 15 minutes to give the outside a tasty crust.

One of the most common reasons meatloaf is watery is an overabundance of liquid ingredients. Adding broth, milk, or eggs can enhance flavor and moisture, but too much can lead to a soupy consistency. Use these ingredients sparingly, and consider adding breadcrumbs or oats to absorb excess moisture.

Regardless of the color, your meatloaf (and any other ground meats) will be safe to eat once the internal temperature reaches 160 ºF, the point at which any harmful bacteria that might be present will be destroyed. Using a meat thermometer will allow you to cook meats safely, and to perfection.

How long should meatloaf rest before cutting? ›

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.

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. If you decide to take this approach, the temperature at which the meatloaf is done is 165 degrees Fahrenheit, not 160.

Metal pans are great conductors of heat; in other words, they heat up quickly, but in turn, they also cool down more rapidly once removed from the heat source. Additionally, metal pans can withstand higher temperatures than glass.

If you want to make the best meatloaf possible, a sheet pan is a much better medium.

The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color. It can also occur when vegetables containing nitrites are cooked along with the meat.

Meatloaf should be moist, not dry. But it should also not be soggy and greasy. Meatloaf should be flavorful, not bland. Meatloaf should hold together in slices, not be so crumbly that it can't be served easily or used in a sandwich.

A standard meatloaf cooking temp is 350°F. At 350°F, 35 to 45 minutes per pound of meatloaf is a fairly accurate rule to follow. The best way to not overcook or undercook your meatloaf is to use a meat thermometer to check the meatloaf internal temperature. The ideal meatloaf internal temp is 160°F.

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.