One of the techniques that skilled chefs employ to consistently produce top-quality meats is gauging the internal temperature of their culinary creations. This internal temperature serves as an exceedingly dependable indicator of the meat's level of doneness. This approach is effective across a spectrum of meats including steak, pork, lamb, chicken, and even meatloaf.

What temperature should meatloaf be inside?

To make sure your meatloaf is cooked properly, it should reach an internal temperature of 160°F (71°C). When you take the meatloaf out of the oven, it will keep cooking a bit more. So, you can actually remove it at 155°F (68°C) and let it sit. This also helps the tasty juices in the meatloaf spread out evenly, making it tender and juicy. If you leave the meatloaf in the oven after it goes beyond 160°F, it might end up getting dry.

Meat Thermometers

A meat thermometer is a must-have tool. It's a slender probe that measures the internal temperature of meat, ensuring perfect cooking. For sizeable cuts like meatloaf, an oven-safe thermometer is handy; insert it before baking and monitor without opening the oven.
Instant-read thermometers are ideal for smaller pieces cooked together, like chicken breasts. They provide quick readings once the probe is inserted. My digital quick-reading thermometer delivers precise results in seconds. Slide the probe into the meat, and you'll know if it needs more cooking and how fast the temperature rises.
For convenience, I use an oven-safe meat thermometer for meatloaf. It goes into the meat pre-oven, letting me track the temperature through the oven door. More advanced models include digital displays and wireless versions that sync with your phone. Whether oven-safe or instant-read, these tools ensure your meat is cooked to perfection.

What's in meatloaf?

Meatloaf primarily consists of ground meat, which could be beef, pork, or veal.
For a tender result, use ground meat that's at least 10% fat and 90% lean beef.
To enhance flavor and maintain shape, add ingredients like bread crumbs, eggs, veggies, and seasonings.
While ketchup is common, feel free to use other sauces that impress your taste buds.

What makes a good meatloaf?

Crafting a fantastic meatloaf revolves around several key factors that contribute to its overall appeal. A successful meatloaf embodies qualities such as moisture, flavor, lightness, and a delicate, slightly crispy outer layer.
Moisture: A good meatloaf retains its moisture, ensuring each bite is succulent and enjoyable. This is achieved through the proper ratio of ingredients like lean ground meat, eggs, and moistening agents such as milk or broth. A meatloaf that's too dry can result in an unappetizing eating experience.
Flavor: The amalgamation of ingredients is crucial for developing a rich and satisfying flavor profile. Beyond the main component of ground meat (beef, pork, or veal), ingredients like bread crumbs, eggs, finely chopped vegetables, and a balanced blend of seasonings contribute to the meatloaf's taste. The combination of these elements creates a harmonious balance of flavors.
Lightness: A desirable meatloaf possesses a certain lightness in its texture. This means that when you cut into it, it doesn't feel overly dense or heavy. Achieving this involves ensuring an appropriate balance of ingredients, such as using breadcrumbs or oats to add structure without making the meatloaf overly compact.
Crispy Exterior: The outer layer of the meatloaf should present a delicate crispiness that provides a pleasing contrast to the tender interior. This can be achieved by baking the meatloaf at a sufficiently high temperature for a short period, allowing the surface to develop a subtle crust.

Covered vs. Uncovered Meatloaf Baking: Which Way to Go?

When it comes to baking meatloaf, there are two contrasting approaches: those who argue that covering the meatloaf during baking leads to a drier and tougher end result, and those who contend that covering preserves its moisture. The choice between the two techniques hinges on your personal preferences and the specific recipe you're using.

Recipes vary in their recommendations for covering meatloaf. Some recipes advise no covering, while others suggest a light foil cover. Then, there are those that propose tightly wrapping the entire meatloaf in foil before baking. When working with a recipe, make sure to adhere to the provided instructions.

Determine the well-done meatloaf without a digital thermometer

If you're in the midst of cooking meatloaf and don't have an instant thermometer on hand, don't fret. There are several methods you can employ to gauge the doneness of your meatloaf:
Fork Test: Insert a fork into the thickest part of the meatloaf, making sure the tip doesn't touch the pan. If the fork slides in effortlessly, it suggests that your meatloaf is properly cooked. Touch the fork to your skin to assess the temperature; a hot fork indicates a well-done meatloaf. If the fork feels cold or slightly warm, it's a sign that your meatloaf needs more time in the oven.
Finger Test: Gently press the exterior of the meatloaf with your fingers. If it feels firm to the touch, the meatloaf has reached the desired level of doneness.
Cake Tester: Insert a metal cake tester into the center of the meatloaf and press it against the inner part of your wrist. If it's hot to the touch, your meatloaf is likely done. If the tester feels cold or lukewarm, this indicates that your meatloaf requires additional cooking time.
With these alternative methods at your disposal, you can confidently assess the doneness of your meatloaf even in the absence of a digital thermometer.

Easy Meatloaf Cooking Guide

For consistently reliable meatloaf, follow these steps:
Baking: Bake uncovered at 350°F (180°C).
Cooking Time: Plan for approximately 30-40 minutes per pound (66-88 minutes per kg).
Temperature Check: Remove from the oven at an internal temperature of 150°F (66°C).
Resting: Allow the meatloaf to rest for 10 minutes.
Safe to Slice: Once the temperature reaches 160°F (71°C), it's safe to slice.
This guide is suitable for beef or pork meatloaf, while chicken or turkey variations will need a bit more time. For poultry, take it out at 155°F (68°C), and it's ready to be sliced and consumed at 165°F (74°C).
Remember, while this is a solid guideline, individual factors can influence cooking times. A watchful eye on the internal temperature will help you avoid any issues.
And in case you didn't catch on, I'm a big fan of using a meat thermometer!

NUTRITION of meatloaf:

Protein: 24g
Saturated Fat: 10g
Sodium: 665mg
Carbohydrates: 13g
Sugar: 3g
Fiber: 2g
Cholesterol: 125mg
Fat: 21g
Calories: 378kcal

Cooking Time for Meatloaf

When baking beef or pork meatloaf in a 350°F (180°C) oven, anticipate around 30 to 40 minutes for each pound of meat (66-88 minutes per kg). If you're opting for a freeform approach on a baking sheet, lean towards the shorter duration; however, if you're using a loaf pan, opt for the longer end.
For chicken or turkey meatloaf, expect a slightly extended cooking period due to the higher desired temperature—approximately 35 to 45 minutes per pound.
It's crucial to remember that this serves as a general guideline, as every oven has its nuances. To ensure precision, begin checking the internal temperature at around 25 minutes per pound to avoid overcooking. Alternatively, enhance accuracy by utilizing an oven-safe meat thermometer, leaving it in throughout the cooking process for real-time insights into your meatloaf's progress.