Meatloaf is safely done when it reaches an internal temperature of about 160°F (71°C) for beef or pork, and 165°F (74°C) for turkey or chicken.

Safe internal temperature (the short answer)

  • Beef, pork, or mixed-meat meatloaf: aim for an internal temp of 160°F / 71°C in the center of the loaf.
  • Poultry (turkey or chicken) meatloaf: aim for 165°F / 74°C.
  • Always check with an instant-read thermometer pushed into the thickest part of the meatloaf, not touching the pan.

That’s the practical answer to “what temp does meatloaf need to be” for food safety and juiciness.

Oven temperature vs. internal temperature

People often confuse “what temp does meatloaf need to be” with “what temperature do I set the oven to,” but they matter for different reasons.

  • Common oven settings:
    • 325–350°F (163–177°C) for gentler, juicier cooking.
* 375°F (191°C) if you want it faster, but it can dry the outside more.
  • Most modern guides suggest baking around 325–350°F and watching the internal temp rather than the clock.

A simple way to think about it: oven temp affects how it cooks, but internal temp decides when it’s actually done.

Quick cooking guideline (example)

Imagine a classic 2 lb beef meatloaf baked at around 350°F.

  • Bake for about 60–75 minutes, then start checking the center with a thermometer.
  • Pull it from the oven when it’s 155–160°F , then let it rest; carryover heat usually brings it right to a safe 160°F while staying juicy.

For a turkey meatloaf of similar size, keep going until the center reads 165°F.

Simple safety + juiciness checklist

  • Use a thermometer; don’t rely only on time or color.
  • Target internal temps:
    • Beef/pork/mixed: 160°F.
* Turkey/chicken: **165°F**.
  • Let the meatloaf rest 10–15 minutes before slicing so juices redistribute.

Information gathered from public forums or data available on the internet and portrayed here.