If you're using just breast meat the meat loaf is done @ 150 degrees. If it's a mixture of white and dark meat it's done @ 165 degrees. Sam's answer is a good one,too.
I would cook it to an internal temp oif 160 to allow carry-over to take it the rest iof the way. Any bacteria will be taken care of at the 140 deghree mark, so the extra temp is to cook the chicken to the proper temp.
The safe temperature for poultry is a minimum of 165F. How long that will take depends on your oven. Definitely pull it out when the temperature is about 165F, remember that there's carryover heat and the internal temp could go another 5 degrees or so.
Keeping in mind that no two ovens are calibrated exactly the same I would say 375F for 45 minutes. However the biggest problem to grapple with in cooking a poultry "meat" loaf is that there is insufficient fat. So while it may be cooked through, it can also be really dry when it comes out.
My hint for that comes from Cooks Illustrated. Use 1/2 cup of stock and 1tsp of unflavored gelatin 'bloomed' in the stock a few mins as the liquid to moisten the mix with the usual eggs and bread crumbs, and veggies. They use that trick for all beef meatloafs, but I find it works great on ground poultry burgers, meatballs and meatloafs which always come out dry without this trick. The gelatin replaces the fat and makes a nice moist product.
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