So, what's the magic number when it comes to cooking meatloaf? The answer is, it should reach an internal temperature of at least 160°F (71°C). That's right, folks, 160 degrees is the sweet spot, where the meat is cooked through, and the risk of foodborne illness is minimized.
But, why is that, you ask? Well, it's because bacteria like E. coli and Salmonella can't survive at high temperatures, so when you cook your meatloaf to 160°F, you're essentially killing off those nasty little bugs. It's like a game of "bug apocalypse" in your oven, and the meatloaf is the winner.
Now, you might be wondering, what if I like my meatloaf a little rare? Sorry, folks, but when it comes to meatloaf, it's better to err on the side of caution. A rare meatloaf is like playing a game of food roulette, and trust me, you don't want to take that risk.
