Meatloaf is a classic comfort food, and ensuring it is cooked properly is a matter of both quality and safety. For meatloaf made with ground beef, pork, veal, or a combination of these meats, the target internal temperature is 160°F (71°C). This temperature is the standard for doneness and is the only reliable way to confirm the dish is ready to eat.
The Safe Internal Temperature
The requirement for a 160°F internal temperature is directly related to the composition of ground meat. When meat is ground, bacteria present on the surface, such as E. coli or Salmonella, are mixed throughout the entire mixture. The center of the meatloaf must reach a temperature high enough to eliminate these pathogens. The United States Department of Agriculture (USDA) sets this minimum temperature for all ground meat products to ensure food safety.
Cooking to 160°F provides a thermal kill step that destroys harmful microorganisms. Unlike whole cuts of meat, where bacteria remain on the exterior surface, the grinding process necessitates that the entire mass be heated thoroughly. Relying on visual cues, such as color or juice clarity, is unreliable for ground meat. The meat can turn brown prematurely, making the temperature reading the only accurate measure of safety.
Checking for Doneness
Determining when the meatloaf has reached the correct temperature requires the use of an instant-read thermometer. This tool removes guesswork and provides a quick, accurate reading of the internal heat. Proper placement of the thermometer is crucial for obtaining a true reading of the coldest part of the loaf.
The thermometer probe must be inserted into the thickest section of the meatloaf, typically the center. Ensure the tip of the probe is centered within the meat and does not touch the bottom or sides of the pan. Contact with the hot metal of the pan can give a falsely high temperature reading, potentially leading to an undercooked center. Taking the temperature quickly confirms the meatloaf is safe to remove from the oven.
Resting and Final Steps
Once the meatloaf registers 160°F, remove it from the oven and allow it to rest before slicing. A resting period of 10 to 15 minutes is necessary. This rest allows for carryover cooking, where the internal temperature continues to rise slightly after being taken out of the heat source.
The internal temperature may increase by a few degrees during this time, ensuring it reaches its final, safe temperature. Resting also allows the meat fibers to relax and reabsorb the internal juices that have been pushed toward the center during cooking. This redistribution of moisture prevents the meatloaf from crumbling and ensures each slice is juicy and flavorful.