When in doubt, use a digital instant-read thermometer. Stick it into the thickest part. If it reads 160°F, celebrate. If not, give it another 10 minutes and check again. Do not “eyeball it”—your eyeballs don’t know what 160°F looks like, unless you’re a cyborg from a meatloaf future.
Also, don’t forget to season aggressively. Meatloaf is a big canvas—salt, pepper, garlic powder, onion powder, maybe some thyme. Taste the raw meat mix (yes, it’s safe if you don’t swallow it, you coward). If it tastes bland raw, it’ll taste bland cooked.
So go forth, brave chef. Light that oven, shape that loaf, and remember: a 5lb meatloaf isn’t just dinner—it’s a statement. You are a powerhouse of home cooking. And if all else fails, drown it in ketchup. We won’t tell anyone.
