temperature

Cooking meatloaf to the correct internal temperature is essential for ensuring its safety and quality. The United States Department of Agriculture (USDA) recommends cooking meatloaf to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) as measured by a food thermometer inserted into the center of the loaf. This temperature ensures that any harmful bacteria present in the meat have been killed, making it safe to consume.

Cooking meatloaf to the correct temperature also helps to ensure that it is cooked evenly throughout and that it has a juicy and flavorful texture. Undercooked meatloaf can be dangerous to eat, while overcooked meatloaf can be dry and tough.

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Cooking meatloaf to the correct internal temperature is crucial for ensuring its safety and quality. The recommended internal temperature for cooked meatloaf is 160 degrees Fahrenheit (71 degrees Celsius), as measured by a meat thermometer inserted into the center of the loaf.

Cooking meatloaf to this temperature helps to eliminate harmful bacteria that may be present in the meat, while also ensuring that the meat is cooked thoroughly without becoming dry or overcooked. Properly cooked meatloaf will be juicy and flavorful, with a firm but not tough texture.

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