The recommended internal temperature for cooked meatloaf depends on the type of meat used:
- For meatloaf made with ground beef, ground pork, veal, or lamb, the safe internal temperature is 160°F (71°C).
- For poultry-based meatloaf (chicken or ground turkey), the safe internal temperature is 165°F.
It's best to use an instant-read thermometer inserted into the center or thickest part of the meatloaf to check the temperature. You can take the meatloaf out of the oven once it reaches about 155°F and let it rest for about 10 minutes. During resting, the temperature will rise to the target 160°F, which also allows the juices to settle, resulting in a juicy meatloaf. Oven cooking temperatures for meatloaf are generally between 350°F and 375°F, but the critical factor for doneness is the internal temperature rather than time alone. In summary:
- Ground beef/pork/veal/lamb meatloaf: 160°F internal temp
- Ground chicken/turkey meatloaf: 165°F internal temp
Resting after cooking helps achieve the final safe temperature without drying out the meatloaf. This ensures the meatloaf is safely cooked and juicy. If reheating leftovers, heat until the internal temperature reaches 165°F for safety.
