What Temperature Should Meatloaf be Cooked at?
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Meatloaf made with ground beef, pork, lamb, or veal should reach 160°F (71°C) in the center. Meatloaf made with ground turkey or other ground poultry should reach 165°F (74°C). Use a food thermometer to check the temperature in the thickest part of the loaf rather than relying on its color or cooking time alone. These are USDA-recommended safe minimum internal temperatures for ground meat and poultry.
The meatloaf internal temp is important in ensuring both the quality of your meatloaf and in food safety. Properly understanding and taking the temperature with meat thermometers for meatloaf is an essential skill in creating a tasty, moist meatloaf. Let’s follow us to get it!
Table of Contents
What Makes a Good and Moist Meatloaf?
Meatloaf is a classic, family dish made from ground meat. You can use any meat to make meatloaf or even make a vegetarian version of meatloaf without any meat at all.
Meatloaf has been enjoyed by families since ancient Rome, where the dish resembled scrapple. The dish began to take its modern form in the late 19th century when it began to appear in American cookbooks.
During the great depression, families used meatloaf to stretch their food budget by mixing inexpensive meat with spices and grains. Since then, meatloaf has gained an elevated status in American cuisine. In 2007, Good Housekeeping listed meatloaf as America’s 7th favorite food. Everyone wants to make good and moist meatloaf, but not everyone can understand and make it.
1. Fat
Actually, the main factor in your meatloaf’s juiciness is its fat content. When fat is heated, it melts as fat oil and lubricates to the meat muscle fibers, helping to keep the meatloaf moist.
Therefore, making a moist meatloaf depends on how much fat is in the meatloaf and how well the meatloaf retains the fat.
2. The Right Ingredients and Moisture
Breadcrumbs, oatmeal, milk, broth, eggs, and vegetables can all affect the texture of meatloaf. Ingredients such as breadcrumbs or oatmeal help hold moisture, while soaking them in milk or broth before mixing can help keep the finished meatloaf tender.
3. Cooking Time and Temperature
Even a well-balanced meatloaf can become dry if it is overcooked. Use a food thermometer to monitor the internal temperature instead of relying only on cooking time. Once the center reaches the appropriate safe temperature, remove the meatloaf from the oven and let it rest before slicing.
If you can control these factors to your benefit to create a good, moist meatloaf.
Meatloaf Internal Temperature Chart
The right internal temperature depends on the type of ground meat used in your meatloaf. For food safety, ground beef, pork, lamb, and veal should reach 160°F (71°C), while meatloaf made with ground poultry should reach 165°F (74°C). Use an instant-read food thermometer to check the temperature in the thickest part of the loaf rather than relying on cooking time or color alone.
Important: These are the USDA-recommended minimum internal temperatures for food safety. Use a food thermometer to make sure the center of your meatloaf reaches at least the recommended temperature before serving.
The Importance of Internal Temperature
While cooking meat, taking an accurate internal temperature is a matter of safety. Eating undercooked meat puts you at risk of contracting several unpleasant, and sometimes deadly, foodborne illnesses, including E. Coli and Salmonella. These illnesses are especially dangerous for kids.
The CDC recommends using a meat thermometer to check meat temperature before eating anything. You cannot trust the color of the meat to ensure that it is truly done. Some meats change color in reaction to oxygen exposure, making them look done before they are.
Cutting into a piece of meat to check for doneness is not any better. Cutting open any kind of meat to check whether it is done, will release the juices inside of it. Typically, you should let your meat sit for a few minutes before cutting as to pressure its moisture.
How to Ensure the Inside of the Meatloaf is Fully Cooked
The temperature you cook your meatloaf to depends on the kind of meat you are using. Just as the cooking temperature for pork and turkey are different the internal temp for meatloaf with pork will be different than the internal temp of turkey meatloaf. For ground beef, pork, lamb, or veal meatloaf, the center should reach at least 160°F (71°C). Meatloaf made with ground turkey or other poultry should reach at least 165°F (74°C).
The most reliable way to tell whether meatloaf is done is to check its internal temperature with a food thermometer. Insert the probe into the thickest part of the meatloaf, toward the center, making sure the tip is not touching the baking pan. Check the temperature before removing the meatloaf from the oven.
For easier monitoring, a leave-in wireless meat thermometer can be especially useful. The TempPro TempSpike Plus TP970 Wireless Meat Thermometer features a truly wireless probe and lets you monitor both internal and ambient temperatures from your phone. Its 600-ft Bluetooth range allows you to keep an eye on the meatloaf without repeatedly opening the oven.
Quick and Easy Tips to Make a Perfectly Moist Meatloaf
Cut of Meat
During the baking process, the fat in your meatloaf liquefies to create juices. These juices are the source of moisture in your meatloaf. Regardless of which meat you choose, the ratio of fat to lean meat will determine how moist your meatloaf becomes. Your meat should have 80% meat to 20% fat for the best results. Ground chuck has this ratio and is commonly used in meatloaf for that reason. While some chefs use meat with higher fat content, that can make the greasy.
Shaping
A tightly packed meatloaf takes longer to cook, leading to a dry final result. You should loosely pack your meatloaf just enough so that it stays together. You should also avoid overmixing your meatloaf, as this can lead to a tough, dry texture.
Using a Meat Thermometer
You should cook your meatloaf at 325°F. Cooking the meatloaf at higher temperatures can lead it to dry out. You should use a meat thermometer to monitor the temperature of the meatloaf. If you rely on cooking time to ensure your meatloaf is fully cooked, you risk over or undercooking it, either leading to a dry, tough meatloaf, or a food safety hazard.
Vegetables
Adding your favorite diced vegetables to your meatloaf will add flavor and make the loaf juicier. Cook the vegetables before adding them to your mix, so that they have a soft texture, making them uniform with the rest of the meatloaf.
Filling
The breadcrumbs, oatmeal, or other fillings that you include in the meatloaf will soak up the extra juices. When there is not enough filling in the meatloaf, the extra juices drain away leaving the meatloaf dry. You can soak your starch in milk or broth before adding it to make your meatloaf extra moist without making it taste greasy.
How to Reheat Meatloaf
Most meatloaves are more than a single-family can eat in a night, so you are likely to have leftovers. Reheated meatloaf can turn out dry if it is not properly reheated. Luckily are several ways to reheat meatloaf while preserving its moisture.
To keep leftover meatloaf moist, reheat it gently in the oven with a small amount of beef broth or water. Covering the meatloaf can also help retain moisture.
For food safety, USDA recommends reheating leftovers to 165°F (74°C) as measured with a food thermometer. If reheating individual slices in the microwave, cover them loosely and add a small amount of moisture to help prevent them from drying out.
FAQs about Meatloaf Internal Temperature
What is the internal temperature for beef meatloaf?
Beef meatloaf should reach 160°F (71°C) in the center. This is the USDA-recommended safe minimum internal temperature for ground beef.
What temperature should turkey meatloaf reach?
Turkey meatloaf should reach 165°F (74°C) in the center because ground poultry has a higher USDA safe minimum internal temperature than ground beef or pork.
Can meatloaf be pink at 160°F?
Yes. Color alone is not a reliable way to determine whether ground meat is safely cooked. Ground meat can remain pink even after reaching 160°F, so use a food thermometer to verify the internal temperature.
Where should I put the thermometer in meatloaf?
Insert the probe into the thickest part of the meatloaf, preferably toward the center. For a thick loaf, check more than one location to make sure it has reached the appropriate safe temperature.
How long does meatloaf take to cook at 350°F?
Cooking time depends on the size, thickness, shape, ingredients, and oven. Rather than relying on a specific cooking time, use a food thermometer and cook ground beef or pork meatloaf to 160°F, or turkey meatloaf to 165°F.
What temperature should I reheat meatloaf to?
Reheat leftover meatloaf to 165°F (74°C). USDA recommends reheating leftovers to 165°F as measured with a food thermometer.
Final Thoughts
An iconic comfort food, meatloaf always feels like home even though it is eaten all over the world. It is a forgiving dish that fits any occasion. You can eat it hot or cold, in summer or in winter, at a barbecue or at a fancy dinner party. It is a versatile meal, sure to make everyone happy.
Ready to put your meat thermometer to make meatload? Check out the TempPro Clearance Sale for special deals on different types of meat thermometers, kitchen tools, and more. It’s a great opportunity to save on TempPro products while supplies last.
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