160 for any type of ground meat loaf. 165 for Chicken and turkey. It will not be dry and this is the safe temp. You can get sick cooking a meatloaf to a lower temp. Chef since 1988
Ground beef has to be 160 deg finish temp after resting. A steak can be cooked less because e coli is on the outside surface so it will be killed easily, but if you grind the meat the outside is now also on the inside.
Ground beef needs to be cooked to a higher temperature than other beef. Firstly because of its higher fat consistency and closer texture (denser). Secondly because unlike an integral cut of meat, ground beef has been exposed to more bacteria.
If you take it slowly it will not be dry!
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If you take it slowly it will not be dry!