You should cook your meatloaf until an instant-read thermometer inserted into the center reads You can get away with cooking things like steaks to slightly lower temperatures because the outside of the steak where all the bacteria live will endure much higher temperatures than the center.
When you grind meat , the outside parts end up all over, meaning that you have to be more careful and cook your meats to higher temperatures. If you like your ribs barbecued until the meat falls off the bone , you like them cooked to an internal temperature of something like F. At F , ribs are fairly tough and not that fun to eat. If your meatloaf is dry, you may want to simply switch to a different recipe instead of trying to undercook it and risk giving your dinner guests food poisoning.
There are a number of bacteria that tend to inhabit various cuts of meat. Different types of bacteria die at different temperatures. In some cases, meat tends not to harbor certain kinds of bacteria. Whole cow flesh, for whatever reason, is relatively free from most common microscopic baddies. This is why you can get away with cooking steaks to fairly low temperatures and eating them rare. Pork often is infested with a type of worm called trichinosis.
This tiny troublemaker dies at about F , so most cooks recommend cooking whole pork to Poultry is far less safe. Despite this, most people cook poultry to Put aside and let cool.
Cheesy Meatloaf with Green Quinoa Easy. Rinse the quinoa a few times in a fine mesh strainer. Bring a medium pot of water to a boil. Add the quinoa and cook until tender, 10 to 15 minutes. Strain the quinoa and. Jeff and Geoffrey's Ultimate Meatloaf Easy. Line the pan lengthwise with a long strip of parchment, rubbing it to adhere it to the pan and making sure it is long enough to hang over the ends of the pan.
Turkey meatloaf Medium. Add the Worcestershire sauce, chicken stock. Roasted vegetable meatloaf with balsamic glaze Easy. Set aside to cool. Party Worthy Meatloaf Medium. Turkey and Veggie Meatloaf Minis Easy. Using a box grater, grate the onion into a large bowl. Add the turkey, shredded broccoli, oats, garlic powder, salt, egg substitute, and 60ml ketchup. Stir until thoroughly mixed. Line 9 cups of a cup muffin pan with baking cu. Smokey apple cinnamon meatloaf Easy.
Streaky bacon-cheddar meatloaf Easy. Remove bacon with a slotted spoon to a kitchen-towel lined plate, reserving renderings in the skillet. For the meatloaf: 1. Heat the oil in a frying pan and add the onions. Cook until soft and slightly take on a colour approximately 10 minutes. Once the onions are ready, add them to the meat mixture and once again mix w. In a large bowl, combine all the ingredients except the tomato ketchup. Add 2. Mom's meatloaf Easy.
In a small bowl, mix together the horseradish, mustard, salt and pepper. Set aside. Add the contents of the small bowl and mix thoroughl. Big star meatloaf Easy. In large bowl, mix the steak sauce, beef, garlic, thyme, Worcestershire sauce, eggs and steak seasoning until well mixed. Add bread crumbs and mix until incorporated. Regardless of which meat you choose, the ratio of fat to lean meat will determine how moist your meatloaf becomes. Ground chuck has this ratio and is commonly used in meatloaf for that reason.
While some chefs use meat with higher fat content, that can make the greasy. A tightly packed meatloaf takes longer to cook, leading to a dry final result. You should loosely pack your meatloaf just enough so that it stays together. You should also avoid overmixing your meatloaf, as this can lead to a tough, dry texture.
Cooking the meatloaf at higher temperatures can lead it to dry out. You should use a meat thermometer to monitor the temperature of the meatloaf.
If you rely on cooking time to ensure your meatloaf is fully cooked, you risk over or undercooking it, either leading to a dry, tough meatloaf, or a food safety hazard.
Adding your favorite diced vegetables to your meatloaf will add flavor and make the loaf juicier. Cook the vegetables before adding them to your mix, so that they have a soft texture, making them uniform with the rest of the meatloaf. The breadcrumbs, oatmeal, or other fillings that you include in the meatloaf will soak up the extra juices. When there is not enough filling in the meatloaf, the extra juices drain away leaving the meatloaf dry. You can soak your starch in milk or broth before adding it to make your meatloaf extra moist without making it taste greasy.
The only way to be sure that your meatloaf is fully cooked inside is to use a meat thermometer. Because you do not want to risk overcooking your meatloaf, you should use the kind of meat thermometer that can stay inside the meatloaf through the duration of the cooking. If you do not already have a meat thermometer, try looking for a ThermoPro Meat Thermometer. The company offers a wide variety of meat thermometers, including a wireless meat thermometer. Using this kind of thermometer, stick the probe into the center of the meatloaf, then use the remote thermometer to monitor the temperature while you are working on other things.
For the best reading, insert your meat thermometer into the thickest part of the meatloaf. The thermometer must go at least a half-inch into the meatloaf to work, but you will most likely need to stick the probe deeper into the meat. I didn't have a meat thermometer, but the timing was perfect! I was so impressed with myself!! I take that as a compliment! I made this tonight for my family and it was great meatloaf!!
The only thing I changed on this recipe was I used ground turkey instead of ground beef huge beef recall happening right now Oh yeah My whole family said this was "the best meatloaf I have ever made. Buon Appetite! My husband and I who are NOT big meatloaf fans loved the heck out of this recipe. It was painfully simple and simply delicious. It's not too ketchupy, which I really like.
I might add some seasonings perhaps an Italian blend the next time around just to experiment with the taste a little. It was very moist and a certain keeper in my recipe box. Thanks for sharing it! Having been on the hunt for a good meatloaf recipe for some time now, I am thrilled to have found this one. I took the suggestions of other reviewers and added maple syrup rather then milk, Italian seasoning to the bread crumbs, and mayo instead of sour cream we never keep sour cream stocked in our house.
Although moist, it held together beautifully. Will stop the hunt with this one!! I followed the baking instructions exactly, but not the ingredient list. I added onion powder, garlic powder, left out the bread, and added something I learned from an old roomate: horseradish!
While there is no accounting for taste no such thing as 'too'spicy or 'too' many onions , the baking process seemed to be spot on, especially in regard to turning it up to This was the first time I ever made meatloaf and I was very pleased with how it came out.
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