Meatloaf & Meatball Internal Temperature
Updated August 15, 2026
Meatloaf is done at an internal temperature of 160°F (71°C) for beef, pork, or mixed loaves, and 165°F (74°C) for turkey or chicken versions. The same numbers apply to meatballs — ground-meat rules, regardless of shape.
| Dish | Safe temp | Rough timing |
|---|---|---|
| Beef/pork meatloaf (2 lb) | 160°F / 71°C | ~55–70 min at 350°F |
| Turkey/chicken meatloaf | 165°F / 74°C | ~60–75 min at 350°F |
| Meatballs (1½", baked) | 160°F (165°F poultry) | ~18–22 min at 400°F |
| Meatballs finished in sauce | Same temps | Simmering sauce finishes them gently |
| Free-form / mini loaves | Same temps | Faster — start checking at 30 min |
Probe the center, trust nothing else
A loaf is thick, dense, and insulated by its pan — the outside looks done long before the middle is. Probe horizontally into the center of the loaf. Glaze color, clear juices, and firm edges are all vibes; 160°F is data.
Moist at 160°F is a formula
The panade — bread soaked in milk — is what keeps ground meat tender at safe temperatures; don't skip it. Some fat in the grind (80/20), gentle mixing (overworked ground meat turns bouncy), a free-form loaf on a sheet pan instead of a loaf pan (better browning, no stewing in fat), and a 10-minute rest before slicing do the rest.
Quick answers
- Is a little pink inside meatloaf okay?
- Only the thermometer can say — ground meat can hold pink color at safe temperatures (onions and nitrates in seasoning amplify it). At 160°F, pink is cosmetic.
- What temp for meatloaf made with both beef and turkey?
- Mixed loaves containing any poultry go to the poultry number: 165°F.
- Why did my meatloaf come out dry?
- Usually overshooting the temperature (check earlier — the loaf keeps climbing after the oven), no panade, or too-lean meat. The fix is a thermometer, bread and milk, and 80/20 grind.