The USDA—aka the fun police of food safety—says you need to cook ground beef to an internal temperature of 160°F (71°C). This isn’t negotiable, unless you enjoy playing Russian roulette with salmonella. Think of 160°F as the velvet rope of the meatloaf club; you don’t get in until you hit that number.
Now, don’t just guess! Use an instant-read thermometer. It’s the only tool that will save you from serving a meatloaf that’s a biological horror movie on the inside. Poke that thing right into the center of the loaf, like you’re checking if your kid’s science project is still alive.
One more thing: let the meatloaf rest for about 10 minutes after it comes out of the oven. This lets the juices redistribute, so your slice doesn’t turn into a puddle of sad gravy. Trust me, your meatloaf needs a little nap after all that heat stress.
