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!
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.
The meat loaf’s internal temperature should register 160°F when the thermometer is inserted into the center. Alternatively, use an oven-safe thermometer that can be placed in the meatloaf before it goes into the oven.
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.
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.
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.
Quick and Easy Tips to Make a Perfectly Moist Meatloaf
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.
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.
What’s the proper meatloaf cooking temperature?
FAQ
Is meatloaf done at 150?
Can meatloaf be 140 degrees?
Is meatloaf safe at 155?
How do I know when my meatloaf is done?