Determining the proper internal temperature for meatloaf is important for food safety and optimal texture. The United States Department of Agriculture (USDA) provides guidelines on safe minimum internal temperatures for meatloaf to destroy harmful bacteria.
USDA Recommended Safe Minimum Internal Temperatures
The USDA recommends the following safe minimum internal temperatures for meatloaf:
| Type of Meatloaf | Safe Minimum Internal Temperature |
|---|---|
| Fresh beef, veal, lamb or pork meatloaf | 160°F (71°C) |
| Turkey or chicken meatloaf | 165°F (74°C) |
| Fresh ham (raw) | 145°F (63°C) |
| Precooked ham (to reheat) | 140°F (60°C) |
These temperatures destroy any harmful bacteria that may be present, such as E. coli, salmonella, and listeria. Reaching the proper internal temperature helps ensure meatloaf is safe to eat.
Factors That Affect Internal Temperature
Several factors can affect the internal temperature meatloaf reaches during cooking:
- Meatloaf thickness – Thicker meatloaves require longer cook times to reach safe internal temperatures.
- Ingredient composition – More fat and oil in the meatloaf can slow heat penetration.
- Cooking method – Oven temperatures, skillet heat levels, and other factors impact temperature.
- Resting time – Allowing meatloaf to rest after cooking enables the internal temperature to rise further.
Checking Internal Temperature
To verify meatloaf has reached a safe minimum internal temperature, use a food thermometer. Insert the thermometer into the thickest part of the meatloaf, avoiding contacting bone, fat, or gristle.
For oven-baked meatloaf, check temperature toward the end of the recommended cooking time. Meatloaf should register above 145°F before removing from the oven. The temperature will rise an additional 5-10°F during resting.
For meatloaf cooked on the stovetop or grill, check temperature periodically until it reaches the proper minimum. Let rest for 3-5 minutes before slicing and serving.
Ideal Internal Temperatures for Texture
While the USDA provides minimum safe standards, many chefs recommend slightly higher temperatures for optimal meatloaf texture:
| Meatloaf Type | Ideal Internal Temperature |
|---|---|
| Beef Meatloaf | 165°F (74°C) |
| Pork Meatloaf | 160°F (71°C) |
| Turkey or Chicken Meatloaf | 170°F (77°C) |
| Veal Meatloaf | 155°F (68°C) |
At these hotter temperatures, the meatloaf remains juicy and tender after cooking. The higher heat coagulates the proteins in the meat mixture, preventing it from becoming dry or crumbly when sliced.
Tips for Getting Proper Internal Temperatures
Here are some tips to ensure your meatloaf reaches the proper internal temperature:
- Preheat your oven fully before baking.
- Use an oven thermometer to check accuracy of temperature settings.
- Cook meatloaf on middle oven rack for even heating.
- Let your skillet or grill preheat completely before cooking.
- Turn meatloaf over halfway through stovetop cooking.
- Brush meatloaf with oil or sauce to prevent drying out.
- Cover meatloaf with foil tent if browning too fast.
- Allow loaf to rest before slicing for juices to redistribute.
Conclusion
For safety, meatloaf should reach the USDA recommended minimum internal temperature for the given meat. Temperatures between 160-170°F result in the best texture. Monitoring temperature with a food thermometer is key. Factors like thickness, ingredients, cooking method, and resting time impact the internal heat. Following proper guidelines and using the oven, stovetop, or grill correctly will ensure your meatloaf is cooked through to perfection.