From the best meatloaf cooking temperature to the internal temperature of meatloaf when done, here’s everything you need to know in a comprehensive Meatloaf Temp Guide!
I’m a food scientist, and I’m excited to share the key meatloaf temperatures you need to know for a perfectly-cooked, delicious dinner.
Getting the cooking and internal temp right can be the difference between a juicy, flavorful loaf and a dry disappointment. Let’s dive in!
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).
Cooking at 350°F: Slow and Juicy Approach
When you opt for an oven temperature of 350°F, you’re embracing a “low and slow” cooking approach. This allows the fats and connective tissues in the meat to gradually break down, leaving you with a moist, flavorful loaf.
For a typical 2-lb meatloaf, it also ensures that the middle cooks through before the outside dries out.
The downside is that this temperature will require a longer cooking time, usually around 60 to 75 minutes for a standard-sized meatloaf. If you’re not in a rush and prefer a tender, juicy result, 350°F is your go-to temperature.
Cooking at 375°F: Quicker but Less Even
Setting the oven to 375°F can speed up the cooking process. You could be slicing into your meatloaf in as little as 45 minutes. Although quicker, cooking at this higher temperature has its downsides, primarily the risk of drying out the meatloaf.
The higher temperature can cause the proteins in the meat to contract more quickly, squeezing out moisture in the process.
Moisture loss is a concern in cooking meat at high temperatures for any length of time. When the meat cooks quickly at a high temperature, the cells and fibers can shrink rapidly, causing moisture to be lost forever.
Cooking at a higher temperature also creates a temperature gradient where the outside gets much hotter than the inside, which can result in an unevenly cooked meatloaf. The outer layer of the meatloaf can dry out and even become overly browned or crusty before the middle reaches the desired internal temperature. This is especially true for larger or thicker meatloafs that require more time for the heat to penetrate to the center.
The 375ºF option is best reserved for smaller, thinner meatloaves made with 1 lb of meat, or little meatloaf muffins. Either of these won’t take as long to cook.
Does meatloaf have to be 160 degrees?
FAQ
Is meatloaf OK at 150 degrees?
Is meatloaf safe to eat at 145 degrees?
What is the best temperature to bake meatloaf?
Is it OK for meatloaf to be a little pink?
What temperature should a meatloaf be cooked at?
The temperature to aim for depends on the ingredients of the meatloaf. According to the USDA, the safe internal temperature for ground meat is 160 degrees f for meatloaf made with ground beef, ground pork, veal, and lamb, and 165°F for poultry (if you’re making a chicken or ground turkey meatloaf ).
Is it safe to eat meatloaf in the oven?
It’s safe to eat meatloaf when the internal temperature has reached 160°F. Use an instant-read thermometer to monitor the temperature of the meatloaf. When the temperature reaches 155°F the meatloaf can be removed from the oven. As it rests, the temperature will increase. Check the temperature again after about 10 minutes.
What temperature should a Turkey meatloaf be cooked to?
If you wait till your meatloaf hits a full 165 before you pull it out of the oven, it’ll actually cook to an internal temperature closer to 170 or 175 (depending on the size of your meatloaf). What About A Turkey Meatloaf? 165 is a generic temperature that will work for all types of ground meat.
What happens if you cook a meatloaf at a high temperature?
When the meat cooks quickly at a high temperature, the cells and fibers can shrink rapidly, causing moisture to be lost forever. Cooking at a higher temperature also creates a temperature gradient where the outside gets much hotter than the inside, which can result in an unevenly cooked meatloaf.