The internal temperature of meatloaf should be 160°F (71°C) when it is completely cooked and safe to eat. The oven temperature is typically set at 350°F (171°C) for making meatloaf. This temperature ensures that the meatloaf cooks and doesn’t dry out. If the oven temperature is too high, the outer crust will burn before the interior is cooked all the way, and if it is too low, the meatloaf won’t have that delicious crust. Meatloaf can also be cooked in a smoker at 250-300°F (121-149°C) using a meatloaf-shaped basket. It is recommended to use a leave-in probe thermometer like the ChefAlarm® to monitor the temperature while cooking to guarantee success. It is best to start checking the meatloaf around the 50-minute mark, and 15 minutes before the recipe says it will be done, pull the meatloaf out of the oven and take its temperature. If the meatloaf is not yet at the desired temperature, it can be cooked longer, but it is important not to overcook it. It is not necessary to cover the meatloaf with foil while cooking.