What should meatloaf temp be

I buy and test all the thermometers I review and it has made cooking a lot easier. All Beef Meatloaf temp done at degrees Fahrenheit. For a 3 pound, all-beef meatloaf, heat the oven to degrees Fahrenheit. For best results, bake on a wire rack on a baking sheet on the center rack of the oven. Start checking the temperature of the meatloaf at the minute mark.

Take the loaf out of the oven when it registers degrees on an instant-read thermometer and let it rest 15 minutes. The residual heat should bring the temperature to degrees. For a 3 pound meatloaf consisting of beef and pork, heat the oven to degrees. For best results, bake on a wire rack on a baking sheet on the center rack of the oven and start checking the temperature around the 1-hour mark. For a 3-pound turkey meatloaf, heat the oven to degrees. Start checking the temperature around the 1 hour minute mark.

If you rely on cooking time to ensure your meatloaf is fully cooked, you risk over or undercooking it, either leading to a dry, tough meatloaf, or a food safety hazard. Adding your favorite diced vegetables to your meatloaf will add flavor and make the loaf juicier. Cook the vegetables before adding them to your mix, so that they have a soft texture, making them uniform with the rest of the meatloaf.

The breadcrumbs, oatmeal, or other fillings that you include in the meatloaf will soak up the extra juices. When there is not enough filling in the meatloaf, the extra juices drain away leaving the meatloaf dry. You can soak your starch in milk or broth before adding it to make your meatloaf extra moist without making it taste greasy.

The only way to be sure that your meatloaf is fully cooked inside is to use a meat thermometer. Because you do not want to risk overcooking your meatloaf, you should use the kind of meat thermometer that can stay inside the meatloaf through the duration of the cooking.

If you do not already have a meat thermometer, try looking for a ThermoPro Meat Thermometer. The company offers a wide variety of meat thermometers, including a wireless meat thermometer. Using this kind of thermometer, stick the probe into the center of the meatloaf, then use the remote thermometer to monitor the temperature while you are working on other things. For the best reading, insert your meat thermometer into the thickest part of the meatloaf.

The thermometer must go at least a half-inch into the meatloaf to work, but you will most likely need to stick the probe deeper into the meat.

Ideally, the probe should reach the innermost part of the meatloaf. The temperature you cook your meatloaf to depends on the kind of meat you are using. Just as the cooking temperature for pork and turkey are different the internal temp for meatloaf with pork will be different than the internal temp of turkey meatloaf. Most meat thermometers have settings for both Fahrenheit and Celsius. While most scientists use Celsius for measuring temperature, it is easier for most people in the US to use Fahrenheit.

Because you do not always have the option to use either metric, below is the meatloaf cooking temp for Celsius, as well as the temp for Fahrenheit. If you are mixing multiple kinds of meat in your meatloaf, cook the meatloaf to the higher temperature, as that is when the meatloaf is safe to eat. This might make the meatloaf slightly drier, which you can try to offset by using meat with a higher fat content or adding extra vegetables. You might notice the cooking temperatures for these meatloaves seem a bit high.

This is because ground meat can be exposed to harmful bacteria during the grinding process. Ground meat must be cooked to a higher temperature than whole cuts to account for any extra bacteria to which they have been exposed. While cooking meat, taking an accurate internal temperature is a matter of safety. Eating undercooked meat puts you at risk of contracting several unpleasant, and sometimes deadly, foodborne illnesses, including E.

Coli and Salmonella. These illnesses are especially dangerous for kids. I gave this recipe 5 stars only because that was the highest option available. It was greeeaaaattttt!!!!!!! This recipie was great, I did change it around alittle. I used italian bread crumbs instead of the bread and crackers,and I used garlic powder and onion salt instead of cooking garlic and onion in butter. I also forgot to use the milk. The meat was pretty moist I didn't need it anyway. This was great will use it again.

Thanks Read More. Brandi' Smith. This was the first meatloaf I have ever made and the only real change I made was to use Italian Breadcrumbs and a dash of Italian Seasoning and it was phenomenal! I didn't have a meat thermometer, but the timing was perfect! I was so impressed with myself!! I take that as a compliment! I made this tonight for my family and it was great meatloaf!!

The only thing I changed on this recipe was I used ground turkey instead of ground beef huge beef recall happening right now Oh yeah My whole family said this was "the best meatloaf I have ever made. Buon Appetite! My husband and I who are NOT big meatloaf fans loved the heck out of this recipe. It was painfully simple and simply delicious. It's not too ketchupy, which I really like. I might add some seasonings perhaps an Italian blend the next time around just to experiment with the taste a little.

It was very moist and a certain keeper in my recipe box. Thanks for sharing it! Having been on the hunt for a good meatloaf recipe for some time now, I am thrilled to have found this one. I took the suggestions of other reviewers and added maple syrup rather then milk, Italian seasoning to the bread crumbs, and mayo instead of sour cream we never keep sour cream stocked in our house.

Although moist, it held together beautifully. Will stop the hunt with this one!! I followed the baking instructions exactly, but not the ingredient list. I added onion powder, garlic powder, left out the bread, and added something I learned from an old roomate: horseradish!