What is the appropriate internal cooking temperature for meatloaf?

The appropriate internal cooking temperature for meatloaf is 160°F. This temperature ensures that any harmful bacteria present in the meat are destroyed, making the dish safe to consume. Ground meats, such as those typically used in meatloaf, have a higher propensity for bacterial contamination compared to whole cuts of meat. The USDA recommends cooking ground beef, veal, lamb, and pork to a minimum internal temperature of 160°F for safety reasons. By reaching this temperature, the meatloaf not only becomes safe to eat but also retains its optimal flavor and texture. Other temperatures listed may not effectively ensure the safety and quality of the meatloaf when properly prepared.