You’ve pulled the loaf out at 160°F. Now, wait 10 minutes. I know, the smell is torture. But if you slice into it immediately, the juices will flood your cutting board like a flash flood, leaving a dry, crumbly loaf.
Resting is the mic drop of cooking. It firms up the structure, so each slice stays together. That’s the difference between a meatloaf that just fills your stomach and one that earns a standing ovation at dinner.
So, to sum up: oven at 350°F, internal target 160°F, rest for 10 minutes. That’s it. Now go make that lump of meat into something gorgeous. You’ve got this.
