what temperature should meatloaf be

Meatloaf is safely done when the internal temperature reaches about 160°F (71°C) for beef or pork, and 165°F (74°C) for turkey or chicken versions. This is the temperature at the very center of the loaf, not just the edges.

Quick Scoop

• For classic beef or pork meatloaf: aim for 160°F (71°C) in the center.
• For turkey or chicken meatloaf: aim for 165°F (74°C).
• Typical oven temp: 350–375°F (175–190°C), depending on your recipe.
• Always rest the meatloaf 5–10 minutes after it hits temp so juices redistribute.

Imagine sliding an instant‑read thermometer into the thickest part of the loaf: once it reads 160°F for beef (or 165°F for poultry), you’re good to slice without worrying about undercooked meat.

How to Check the Temperature

1. Bake the meatloaf until it looks set and browned on top.
2. Insert an instant‑read thermometer into the very center (thickest part).
3. Avoid touching the pan or baking sheet with the probe (that gives a false high reading).
4. When it hits the target temperature (160°F beef/165°F poultry), remove it from the oven.
5. Let it rest briefly, then slice and serve.

Simple Cooking Guide (Example)

• Oven temperature: 350°F for a 2 lb meatloaf.
• Approximate time: 55–75 minutes, but always confirm with a thermometer.
• Goal: Internal temp of 160°F for beef, 165°F for turkey or chicken.

If you tell me what kind of meat and loaf size you’re using, I can tailor the time and temp ranges more precisely for your recipe.