Is 145-150 internal temp ok for ground meat

I'm smoking a meatloaf (for the first time) on the egg for dinner. The recipe I'm using says to cook it to 155-160 IT, then let rest for 10 minutes. Alton Brown has a smoked meatloaf recipe and he says to pull it at 140 IT, and rest for 30 minutes. I assume it would get to 145-150 during the rest period. Both recipes have ground beef and pork. I researched and it seems like 160 is the recommended standard for all ground meat (excluding poultry). This is store bought, not ground at home. Anybody else cook store bought ground beef and pork to less than 160?