Meatloaf is a classic American comfort food made from ground meat and various binders and seasonings molded into a loaf shape. Getting the right internal temperature when cooking meatloaf is key to ensuring it is safe to eat and tastes its best. This article will provide the ideal final internal temperature for meatloaf and explain why cooking it to this point is important.
What is the Recommended Internal Temperature for Meatloaf?
The recommended safe minimum internal temperature for meatloaf is 160°F (71°C). Ground meats like those used in meatloaf carry more food safety risks than whole cuts of meat. Bacteria that may be present on the surface of the meat can get mixed throughout the ground meat during processing. Heating the meatloaf to 160°F kills any potentially harmful bacteria that could make you sick.
The United States Department of Agriculture (USDA) states that 160°F is the safe temperature for cooking ground meats, including beef, pork, lamb, and veal. Poultry should be cooked to 165°F. Fresh whole cuts of beef, pork, veal, and lamb can be safely cooked to 145°F. So for mixed meat meatloaf containing ground beef and pork, for example, 160°F is the temperature you need to reach.
Why is Proper Temperature Important?
Cooking meatloaf thoroughly to 160°F kills potentially harmful bacteria like E. coli, Salmonella, and Listeria that may be present in raw meats. If undercooked, these bacteria can survive and cause foodborne illness. Cooking to the right internal temperature helps provide a margin of safety against food poisoning.
Here are some of the main risks with undercooked meatloaf:
- E. coli – This bacteria is found in the intestines of animals and can contaminate meat during slaughter and processing. It can cause severe stomach cramps, diarrhea, and vomiting.
- Salmonella – Salmonella bacteria are commonly found in the intestines of poultry, cattle, and swine and can spread to meat. It causes diarrhea, fever, and abdominal cramps.
- Listeria monocytogenes – Listeria is found in uncooked meats, unpasteurized dairy products, and produce. It causes fever, muscle aches, nausea, and diarrhea.
Cooking meatloaf to 160°F eliminates these risks by killing any bacteria present. The high temperatures denature the proteins in bacteria cells, effectively destroying them.
What Happens if Meatloaf is Undercooked?
Eating meatloaf that hasn’t reached 160°F can potentially lead to food poisoning. The extent of illness can vary based on factors like your age, health status, and how much contaminated meat was consumed.
Some potential symptoms of undercooked meatloaf include:
- Nausea
- Vomiting
- Diarrhea
- Abdominal cramps and pain
- Fever
- Headache
- Blood in stool
Symptoms like diarrhea and vomiting can result in dehydration, especially in more vulnerable groups like the elderly, infants, and those with weakened immune systems.
In severe cases, undercooked meat can even have life-threatening consequences. The bacteria E. coli O157:H7, for example, can lead to a condition called hemolytic uremic syndrome. This causes kidney failure and brain damage from lack of red blood cells.
Properly cooking meatloaf to 160°F destroys any dangerous bacteria present so they cannot make you sick.
Who is Most at Risk from Undercooked Meat?
While undercooked meatloaf can make anyone sick, certain groups have a higher risk for developing severe illness. These include:
- Young children
- Older adults
- Pregnant women
- People with weakened immune systems
Very young children and the elderly can become very ill from dehydration caused by vomiting and diarrhea. Pregnant women need to be especially careful since certain bacteria like Listeria can infect the fetus and potentially lead to miscarriage or stillbirth.
Those with compromised immune systems, such as people with AIDS, cancer patients on chemotherapy, and transplant patients taking anti-rejection medications are also at heightened risk. Their weakened immune response makes it harder for their body to fight off foodborne pathogens.
How to Tell Meatloaf is Fully Cooked
Using a food thermometer is the most reliable way to check the internal temperature of meatloaf. Thermometers take the guesswork out of determining doneness and helps prevent over or undercooking.
To check temperature, insert an instant-read thermometer into the thickest part of the meatloaf, away from any bones. Make sure it is fully inserted to get an accurate reading. Verify it reaches 160°F or higher before removing meatloaf from the oven.
If you don’t have a thermometer handy, here are some other signs meatloaf is fully cooked to 160°F:
- No pink color in the meat when sliced
- Juices from the meatloaf run clear when pierced with a knife
- Firm texture with no mushy spots
However, these visual cues are not as reliable as using a good digital meat thermometer to check doneness.
Food Thermometer Recommendations
A good instant-read digital thermometer is inexpensive and one of the most useful kitchen tools for accurately measuring the internal temperature of meatloaf. Here are some top-rated options:
ThermoPop from Thermoworks
- Gives reading in 3 seconds
- Rotating display
- Temperature range of -58 to 572°F (-50 to 300°C)
- Comes in 9 colors
ThermaPen from Thermoworks
- Reads in 1-2 seconds
- Foldable probe for portability
- Temperature range of -58 to 572°F (-50 to 300°C)
- Comes in 5 colors
DOT Food Thermometer by Weber
- Gives reading in 4-6 seconds
- Temperature range of -22°F to 572°F (-30°C to 300°C)
- Programmable to set target temperature so it beeps when reached
- Splash-proof
Investing in a fast and accurate digital thermometer helps remove the guesswork with meatloaf doneness. Regularly check temperature in the thickest part of the meatloaf to confirm it reaches the safe minimum of 160°F. This ensures any potentially harmful bacteria are destroyed and the meatloaf is safe to enjoy.
Tips for Cooking Meatloaf to Proper Temperature
Cooking meatloaf thoroughly without drying it out can take some finesse. Here are some tips to help get perfect results:
1. Preheat your oven
Allowing the oven to fully preheat before baking helps prevent uneven cooking. Meatloaf baked in an oven that’s not at temperature may overcook on the outside before the center reaches the proper internal temp.
2. Don’t crowd the pan
If baking multiple meatloaves, make sure to leave adequate space around each one in the pan. Crowding can impede air circulation and lead to uneven cooking.
3. Use a meatloaf pan
A pan designed specifically for meatloaf helps it cook more evenly. The shallower shape promotes better heat circulation than a deeper loaf pan.
4. Cook it low and slow
Bake meatloaf at a lower temperature like 325°F for a longer time. This allows the inside to reach 160°F without the exterior drying out.
5. Let it rest before slicing
Allow the meatloaf to rest 5-10 minutes after baking before slicing. This allows the juices to distribute evenly throughout for better moisture.
6. Use a thermometer
Investing in an instant-read thermometer takes the guesswork out of determining when meatloaf is safely cooked through. Regularly check temperature in the center to be sure it reaches 160°F.
Common Mistakes and How to Avoid Them
It can take some trial and error to perfect your meatloaf cooking technique. Knowing the most common mistakes can help identify potential problems:
Undercooking
This occurs when the meatloaf is removed from the oven before reaching 160°F in the center. Use a meat thermometer to be sure it hits the proper internal temperature.
Overpacking
Stuffing meat mixture into the pan can lead to uneven cooking. Lightly pack it instead to allow air circulation.
Not preheating
Baking in a cold oven can cause the exterior to overcook before the inside is done. Always preheat the oven fully.
Cooking at high temp
Too high of a temperature can dry out the exterior before the middle reaches doneness. Bake at 325-350°F for best results.
Not letting rest
Slicing meatloaf immediately causes juices to run out. Let it rest 5-10 minutes before cutting for better moisture.
Frequently Asked Questions
Is it safe to eat meatloaf that wasn’t cooked to 160°F?
No, meatloaf that has not reached 160°F should not be eaten. The ground meat may contain harmful bacteria that can only be killed by thoroughly cooking to this internal temperature. Consuming undercooked meatloaf can potentially lead to food poisoning.
Can I use the same meatloaf recipe for beef, pork, and turkey?
Yes, most meatloaf recipes can be adapted for different types of ground meat. Turkey and chicken meatloaf should reach 165°F and other meats should hit 160°F. The cooking method can remain the same, just adjust the internal temperature for each meat.
What temperature kills bacteria in meatloaf?
An internal temperature of 160°F is required to kill potentially harmful bacteria like E. coli and Salmonella in meatloaf made from beef, pork, lamb, and veal. Poultry meatloaf should reach 165°F to be safe.
Will meatloaf taste dry if cooked to 160°F?
It shouldn’t if using proper cooking techniques. Baking at 325-350°F and not overpacking the meat allows it to cook through without drying out. Letting it rest before slicing also helps retain moisture.
Can I reheat leftover meatloaf?
Yes, leftover meatloaf can be safely reheated. Use a food thermometer to verify it reaches 165°F. Roast in a 350°F oven or simmer on the stovetop in broth until heated through.
Conclusion
Cooking meatloaf to the proper internal temperature is important for food safety. Ground meats should reach 160°F as measured by a food thermometer to eliminate the risk of foodborne illness from bacteria that may be present. Allowing the meatloaf to rest before slicing and using cooking methods like baking at moderate temperature prevents it from drying out. With the right techniques, meatloaf can be thoroughly cooked to a safe internal temperature while still staying moist and delicious. Following food safety guidelines helps ensure this hearty family meal is safe to enjoy.