Forget the clock. Your best friend here is an instant-read thermometer. It's the tiny wizard that tells you the truth, saving you from a dry, sad brick or, worse, a raw center.
The USDA says your meatloaf is safe at 160°F (71°C). That’s the official number. Think of it as the finish line in a delicious marathon.
But wait—if you’re using dark meat like beef and pork, you can stop at 160°F. For ground poultry (turkey or chicken), you bump that to 165°F (74°C) because safety is sexy, even in poultry form.
