I used to think meatloaf was about seasoning. Or glaze. Or whether you used milk or breadcrumbs. Turns out, none of that matters if you miss the internal temperature.

That’s the quiet detail that makes or breaks it.

Too low, and you’re slicing into something that makes everyone pause mid-bite. Too high, and you’ve basically turned dinner into edible insulation. Most of us overcook it out of caution. especially when serving guests. I’ve done it. You probably have too.

So let’s simplify this. If you get the temperature right, everything else gets easier.

What Temperature Should Meatloaf Be When Done?

Here’s the number you actually need to remember:

Beef or beef/pork blend: 160°F
Turkey or chicken meatloaf: 165°F

That’s the safe zone. Not 155°F. Not “it looks done.” A thermometer reading.

And yes, I know. Some people still press the top and go by feel. But ground meat doesn’t behave like a steak. You can’t eyeball safety.

Why 160°F Is the Sweet Spot for Beef

Ground beef is different from a whole cut. When meat is ground, anything on the surface gets mixed throughout. That’s why 160°F matters.

But here’s something that doesn’t get mentioned enough: if you wait until it’s 165–170°F before pulling it out, you’ve probably already gone too far.

Meatloaf keeps cooking after it leaves the oven. Not dramatically. but enough. If you pull it at 160°F and let it rest, it’ll usually climb a few degrees on its own. That’s where you get tender slices instead of dry, crumbly ones.

It’s a small timing decision. But it’s the difference between “pretty good” and “why is this so dry?”

Where to Check the Temperature (So You Don’t Get Fooled)

This part is oddly important.

Insert the thermometer:

From the side
Into the center
In the thickest part

If you go straight down from the top, you can accidentally measure the hotter outer layer. That’s how people think it’s done… and then discover a softer middle when they slice.

Also, don’t jab it ten times. One clean check is enough.

And if you don’t own an instant-read thermometer yet, it’s honestly one of the few kitchen tools that changes your results overnight. Not flashy. Just reliable.

What If It’s Undercooked?

If your thermometer reads 150–155°F, don’t panic.

Just slide it back in the oven and check again in 5–10 minutes. Ovens aren’t perfectly accurate, and meatloaf thickness varies more than recipes admit.

What you shouldn’t do is slice into it “just to check.” Once you cut it, juices escape. Then even if you finish cooking it properly, you’ve already compromised texture.

With poultry meatloaf especially, don’t gamble. 165°F is non-negotiable.

What If You Overcook It?

This is the more common issue.

Overcooked meatloaf feels:

Dense
Slightly crumbly
Dry around the edges
Tight instead of tender

Most of the time it’s because someone left it in “just five more minutes to be safe.” I’ve absolutely done that when hosting. You don’t want to serve undercooked meat to friends.

But ironically, those extra minutes are usually what ruin it.

Once you hit 160°F for beef, you’re done. Trust it.

The Resting Step (Please Don’t Skip This)

Let it rest. Ten minutes. Minimum.

I know it’s tempting to slice immediately. especially when it smells good and people are waiting. But resting is what firms it up and keeps it juicy.

During those ten minutes:

Juices redistribute
The structure sets
Slices hold together better

If you skip resting, even perfectly cooked meatloaf can fall apart. And then it gets blamed on breadcrumbs or eggs when really… it just needed patience.

Quick Temperature Reference

If you just want the summary:

Beef meatloaf: 160°F
Turkey meatloaf: 165°F
Chicken meatloaf: 165°F
Rest before slicing: 10 minutes

If you need timing based on weight, refer to the Meatloaf Cooking Time Chart at 350°F.

FAQ

Can meatloaf still be slightly pink at 160°F?

Yes. Color isn’t always reliable. Ground beef can stay faintly pink even when fully cooked. That’s why the thermometer matters more than appearance.

Does cheese inside change the required temperature?

No. The meat itself still needs to reach the safe internal temperature.

Should I cover meatloaf to keep it moist?

You can tent it loosely if it’s browning too quickly, but don’t steam it the entire time. Moisture comes from proper temperature. not from trapping steam.

Final Thoughts

Once you start checking internal temperature instead of guessing, meatloaf stops feeling unpredictable. It becomes repeatable. Dependable.

And honestly, that’s what most of us want. Not culinary theatrics. Just something that turns out right. juicy, sliceable, satisfying. every single time.

Get the temperature right, let it rest, and the rest of the recipe finally gets the spotlight it deserves.

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Ree Gallagher

Hey, I’m Ree Gallagher, and I believe steak night doesn’t have to wreck your week.

I grew up in a house where red meat was practically a love language. Sundays meant steaks on the grill, buttery potatoes on the side, and someone yelling, “Who wants the corner cut?” It was delicious… but not exactly light.

Years later, I found myself craving those meals, but also trying to eat a little cleaner, less heavy, less guilt, fewer naps after dinner. I tried swapping things out, but the flavor just didn’t hit the same. I didn’t want less, I wanted better.

That’s when I got curious. What if I could cook steakhouse-style meals with a few smart changes, still rich, still indulgent, but just a little more balanced?

Spoiler: you totally can. And that’s what this blog is all about.

Here on All On Recipes, you’ll find my take on the classic Delmonico steak, plus side dishes, marinades, and healthier spins that won’t make you miss the original. I use real ingredients, skip the fuss, and aim for flavor that punches way above its prep time.

This isn’t a salad blog (though I love a good salad with my steak). It’s a space for anyone who loves bold food, simple cooking, and maybe sneaks a little extra garlic in every recipe.

So whether you’re a seasoned home cook or want to finally get that perfect crust on a steak, I’ve got you.

Now, grab a pan. Let’s make something that smells amazing.

– Ree

Meatloaf Internal Temperature Guide (Done Right)