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.
Could this be our next culinary binge watch?
Netflix's New Baking Show
5 Mini Weekend Projects to Make You Feel Like a Superhero
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.