Do you have any recommendations for meatloaf using other meats like Turkey or chicken? Can they simply be substituted? Great article! Thanks, JOE. Now I know why I never cared for meatloaf — it was the way I prepared it. Thank-you for the in-depth instructions. A few years ago, you printed a meat loaf recipe that substituted minced toasted onion and onion powder for fresh onions. It is quick and easy to prepare, and since it does not call for milk or pork, can meet requirements of a kosher kitchen.
It is a favorite. My wife is allergic to wheat and corn, so we add rice. Any suggestions on how the rice should be pre-pared would be helpful: raw, partially cooked, regular cooking, etc.
Ken, Precooking the rice is the way to go. Even better, cook it, cool it, then reheat it with the milk. Good luck and let me know how it goes! I would love to see a low carb version of meatloaf. I have been eating the ketogenic diet way, for almost 2 years. Could crumbled up pork rinds, or shredded zucchini act as a substitute for bread or cracker crumbs? I know they have no gluten, but they might kinda sort of, maybe work?
The long strand s could help to hold it together. The recipe, method, and cooking temperatures are OK; I have cooked meatloaf often with slight, personal variations.
I roast the meatloaf in a loaf pan, but I put the meatloaf on a formed tray with holes on its bottom surface to hold the loaf off of the bottom of the loaf pan. This insures that the meatloaf will be roasted and not poached in its own juices.
By the way, I use your temp sensor inserted longitudinally in the meatloaf and it works great! I remember having meatloaf growing up and never liking it. Ketchup from supermarkets has excessive sugar i.
Home made is better and more healthy but had a short shelf life. Next time we will try home made. I have the MK4 which always works plus a Bluetooth unit which was a gift.
What is the target temp using ground Turkey? Meatloaf does not have to be cooked in a degree oven. It can be cooked in a smoker at degrees, using a meatloaf-shaped basket They are made for that purpose.
The result is delicious! Track Your Order. Account Specials Search for: Search Button. Credit: Caitlin Bensel. The amount of fat and liquid in your recipe will ultimately determine how tender and juicy meatloaf turns out. Pay attention to the ratio of lean meat to fat in your meat mixture because the fat will liquify during the cooking process. Sauteeing your chopped veggies in butter or oil beforehand will allow them to release even more moisture and flavor when baked inside the loaf.
When mixing with your hands, handle and shape the meat carefully to avoid compressing and making it dense. In fact, you have the opportunity to add even more layers of flavor to your meaty dish, whether that be with soy sauce, maple syrup, or steak sauce.
The flavor options are limitless. All rights reserved. Close Sign in. Just as the cooking temperature for pork and turkey are different the internal temp for meatloaf with pork will be different than the internal temp of turkey meatloaf. Most meat thermometers have settings for both Fahrenheit and Celsius.
While most scientists use Celsius for measuring temperature, it is easier for most people in the US to use Fahrenheit. Because you do not always have the option to use either metric, below is the meatloaf cooking temp for Celsius, as well as the temp for Fahrenheit. If you are mixing multiple kinds of meat in your meatloaf, cook the meatloaf to the higher temperature, as that is when the meatloaf is safe to eat.
This might make the meatloaf slightly drier, which you can try to offset by using meat with a higher fat content or adding extra vegetables. You might notice the cooking temperatures for these meatloaves seem a bit high. This is because ground meat can be exposed to harmful bacteria during the grinding process.
Ground meat must be cooked to a higher temperature than whole cuts to account for any extra bacteria to which they have been exposed. While cooking meat, taking an accurate internal temperature is a matter of safety.
Eating undercooked meat puts you at risk of contracting several unpleasant, and sometimes deadly, foodborne illnesses, including E. Coli and Salmonella. These illnesses are especially dangerous for kids.
The CDC recommends using a meat thermometer to check meat temperature before eating anything. You cannot trust the color of the meat to ensure that it is truly done.
Some meats change color in reaction to oxygen exposure, making them look done before they are. Cutting into a piece of meat to check for doneness is not any better. Cutting open any kind of meat to check whether it is done, will release the juices inside of it. Typically, you should let your meat sit for a few minutes before cutting as to pressure its moisture.
Most meatloaves are more than a single-family can eat in a night, so you are likely to have leftovers. Reheated meatloaf can turn out dry if it is not properly reheated. Luckily are several ways to reheat meatloaf while preserving its moisture.
If you have the time, you should try to bake or steam your meatloaf to heat it up. Because it has already been cooked once you do not need to worry about the internal temperature.
For an extra moist meatloaf, steam the leftovers in a steamer basket or over a pan of water. If you do not have that much time or you are heating up your meatloaf at work, you can heat it up in a microwave.
To do this, put your meatloaf in a microwave-safe container with the lid slightly ajar. Leaving your meatl0af uncovered will allow all the moisture to escape and leave you a crumbly meatloaf.
0コメント