Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Don't just choose any Parmesan.
A 5-Ingredient Lemon Pasta
The Dish that Made My French Mother Fall In Love with Cream Cheese
Mediterranean Kitchen Mats in Bold New Patterns
Genius Sautéed Mushrooms
Save on Our Clever Italian Risotto Pan