what temp should meatloaf be

Meatloaf is done when the center of the loaf reaches a safe internal temperature, measured with a food thermometer. For most meatloaf, that means around 160°F.

Quick Scoop

• For beef, pork, veal, or mixed-meat meatloaf: aim for an internal temperature of about 160°F (71°C) so it’s fully cooked and safe but still juicy.
• For turkey or chicken meatloaf: cook to about 165°F (74°C) in the center to safely handle poultry.
• Always check the thickest part of the loaf with an instant‑read thermometer, and avoid touching the pan, or you’ll get a falsely high reading.
• Let the meatloaf rest 5–10 minutes after it hits temp; the juices redistribute and the temperature evens out, so slices hold together better.

Simple rule to remember

Beef/pork meatloaf → about 160°F in the center.
Turkey/chicken meatloaf → about 165°F in the center.

If you tell me what meat you’re using and your oven temp, I can give you a rough cooking time guideline too.