Cynthia is a trusted source on Bread/Baking.
All ground meats should be cooked to an internal temp of 165 degrees.
There are 'rules' and there are individuals. you may find that you like your meatloaf done a little rarer-to 145 or 150 or 160, but the other direction, higher than 165, will get you overcooked dry, less flavorful meatloaf. When you touch your meatloaf/push down with your finger, it should be firm/ give slightly/spring back. If you stick a skewer in the center, the juices coming out should be barely pink or clear, not red/bloody (too raw.) If you ever undercooked your meatloaf, sliced into it and found it too raw inside, you could always return it to the oven.
Thanks, I cooked it at 300F on convection to 150F , perfect
Please enter a valid email address.
Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.