First, you need to know that the internal temperature of your meatloaf is the key to cooking it to perfection. You want it to reach a nice, toasty 160°F (71°C) to ensure that all the bacteria are killed, and you don't end up with a side of food poisoning. Now, that's what I call a recipe for disaster!
Okay, so now that we have the basics covered, let's talk about the size of your meatloaf. If you've made a giant meatloaf, like the kind you see in cartoons, it's going to take longer to cook than a smaller one. I mean, it's not like you can just cook a Behemoth of a meatloaf in 20 minutes - that's just laughable!
Now, here's a surprising fact: the type of meat you use can also affect the cooking time. For example, if you're using ground beef, it's going to take longer to cook than if you're using ground turkey or ground pork. Who knew that choosing the right meat could be like choosing the right superpower?
