What Temperature Is Meatloaf Done?
Meatloaf is a dish where the ingredients are all combined together before it is cooked. The texture of the end result is therefore very homogenous, tasting almost like one big meat-based paste. Its name is derived from the fact that it looks like a small loaf of bread, and not as an actual slab of meat.
It is very versatile, in that you can pretty much add whatever ingredients you want to change the flavor or increase nutrition content. The most popular meats are beef, pork, salmon, chicken, or veal. This article will show you how to make a basic meatloaf and what temperature should be used to bake it.
What is meatloaf?
Meatloaf is a flat or sometimes rounded cake of ground meat that is usually baked. It may be served hot as a main dish, and slices of it can be eaten with a knife and fork. Most commonly, the term refers to a popular American bread-based dish of seasoned beef that includes eggs, oatmeal, ketchup, salt, pepper, and other classic ingredients. The loaf is then glazed with ketchup or tomato sauce (usually made from canned tomatoes) before being browned in an oven. Some recipes include other vegetables like onion and celery; cheese such as Cheddar; fresh herbs like parsley or basil; nuts like walnuts; spices like nutmeg or cumin; different flavors of glaze (e.g., chili, teriyaki); or other ingredients like beans, barley, stuffing mix or oatmeal.
Meatloaf is often served with a sauce such as tomato sauce, ketchup, or BBQ sauce. There are many regional variations of meatloaf recipes in the U.S.; for example, Tex-Mex meatloaf has shredded cheese and chili powder added to it. Other minor changes can affect the taste of the finished dish; if the meat mixture is too wet then more breadcrumbs may be needed, while different types of the pan may require adjustments to cooking times or heat levels. The origin of meatloaf is unknown but was popularized by early European immigrants to the American colonies who did not have expensive cuts of meat available and used what was more readily and cheaply available: ground beef and pork, as well as leftover bread.
How many types of meatloaf are there?
There are many types of meatloaf in numerous countries. The most common are the American meatloaf, Italian meatloaf, Swedish meatballs, Scottish haggis, and Canadian tourtière.
American meatloaf: American meatloaf is often made with ground beef, onion soup mix, eggs, ketchup, and breadcrumbs. Some cooks add other ingredients such as whole or crushed tomatoes or tomato sauce, mushrooms, grated cheese (e.g., cheddar), bacon flakes, or other meat (e.g., sausage). There are also variations to American meatloaf; some recipes may contain Worcestershire sauce in the mixture for additional flavor while others may omit bread crumbs due to dietary restrictions.
Italian meatloaf: Italian meatloaf includes mozzarella cheese and seasoned bread crumbs. A layer of sliced mozzarella cheese is placed on top after baking and left until the loaf cools before serving it to people so that the cheese does not become stringy and unappealing.
Swedish meatloaf: Swedish meatballs or köttbullar can be served with a brown sauce, fried onion, and lingonberry jam. The dish is made from ground beef, pork or veal, milk, breadcrumbs, and egg. It may also include grated carrots, chopped onions, and Worcestershire sauce in addition to salt and pepper for taste.
Scottish haggis: Haggis is a mixture of sheep heart, liver, and lungs mixed with oats and spices that is traditionally encased in the animal’s stomach lining and then boiled before being sliced into thick pieces to be eaten. It is a traditional Scottish dish known for its strong, savory flavor. It is often served with neeps ‘n’ tatties, which are mashed turnips and potatoes.
Canadian tourtière: Tourtière (or tartiflette) is a meat pie dish of French origin and popular in the province of Quebec. The dish’s main ingredients are potato, pork or veal, onion, and sometimes mushrooms. These ingredients are arranged in alternate layers in a large pie dish and covered with a flaky pastry crust before baking it at high heat for about 30 minutes until the crust is golden brown and crispy.
What temperature is meatloaf done?
According to the USDA, meatloaf is done when the internal temperature of the loaf reaches 160 degrees Fahrenheit. There are many types of meatloaf; different recipes may require specific cooking times depending on what recipe was used to make the dish and if there were additional ingredients added (e.g., cheese, vegetables) that affected how long it takes for the food to cook in the oven.
Meatloaf made with beef usually needs less time to cook than meatloaf made with pork or lamb due to their higher fat content; ground lean beef cooked in an oven requires at least 40 minutes while ground pork requires 45 minutes in total (preheating for 15 minutes followed by 25-30 minutes of cooking time). Meatloaf made with poultry (e.g., chicken or turkey) requires the least amount of time for cooking, about 20-25 minutes total in an oven.
What are the benefits of eating meatloaf?
Meatloaf has many nutritional benefits.
It is a good source of protein. The three-ounce serving size of meatloaf provides about 18 grams of protein, which is near the recommended daily allowance for adults.
It has many essential vitamins and minerals. Meatloaf contains Vitamin B6, Iron, Magnesium, Phosphorus, Selenium, Potassium, Zinc, Thiamin (Vitamin B1), Riboflavin (Vitamin B2), and Niacin (a type of Vitamin B3).
It can have health benefits when eaten in moderation due to its high-fat content is made with lean ground beef or turkey breast. Meatloaf made with fatty cuts of beef may increase cholesterol levels due to its saturated fat content, but it can be counteracted if the meat is eaten in moderation and balanced with other healthy foods throughout the day.
It provides a quick and easy meal option. It can be made in advance and eaten throughout the week.
What are the health concerns of eating meatloaf?
Ground meats such as beef, pork, lamb, and veal contain higher levels of saturated fats than white meat such as poultry or fish; however, it is possible to substitute ground chicken for ground beef when making meatloaf to reduce fat content while still providing taste benefits compared to traditional loaf recipes that use turkey or other types of poultry products.
Meatloaf products may also be high in sodium if they include ingredients such as bacon or ham along with processed meats like sausage because they contain nitrates and other preservatives which affect saltiness and flavor enhancement. In this case, one way to lower the amount of sodium in a meatloaf product is to add hummus or avocado instead.
Meatloaf made with ground beef may have an increased risk for foodborne illness because cooked meat dishes should be stored in a refrigerator and eaten within two days to prevent harmful bacteria from developing. It is possible to freeze meatloaf by removing it from its original dish and wrapping it tightly in plastic before placing it into a freezer-safe bag or container for long-term storage (up to 3 months).
What tools do you need to make meatloaf?
Meat Thermometer – helps ensure you cook your dish thoroughly without having to guess its internal temperature causing harmful bacteria growth
Sausage Stuffer – adds flavor along with moisture by filling the center of your dish with a tasty surprise
Meat Mixer – combines ingredients without the mess or fuss of using your hands.
Loaf Pan – perfect for baking meatloaf as well as other dishes such as keto bread, brownies, and cookies.
What seasonings are typically used in meatloaf?
Meatloaf is seasoned with basic spices to enhance the flavor of the dish. Ingredients such as garlic powder, onion powder, basil, oregano, parsley, thyme, salt, and pepper are commonly used seasonings for meatloaf. Some recipes may also include ingredients like ketchup or soy sauce (especially if other flavoring agents like beef broth or Worcestershire sauce are not added). Other ingredients like mushrooms can be used to improve the texture of the loaf before baking it.
What are the best oils for cooking meatloaf?
There are several options available when it comes to cooking meatloaf. Some popular choices include:
Butter – This is made by churning cream or milk so it’s a high-fat choice but also contains Vitamin A, Vitamin D, and saturated fat which helps protect against cardiovascular disease risks. Butter can be used in moderation since it does not have any carbohydrates to offer.
Ghee – This is clarified butter that has been boiled down to remove casein and lactose; which makes it suitable for those who are sensitive or allergic to dairy products. Ghee also has a very rich taste that adds extra flavor to dishes like meatloaf.
Canola Oil – This is a mild oil that contains Vitamin E as well as omega-3 and omega-6 fatty acids to reduce inflammation associated with arthritis. It has a high smoke point at 400°F so it’s a great option for pan-frying dishes like meatloaf.
Sesame Seed Oil – Made from sesame seeds, this oil offers a distinctive nutty flavor perfect for meatloaf. However, because it goes through the most processing of the options listed here, sesame seed oil tends to have higher levels of trans fats, which can increase LDL cholesterol levels; therefore it’s important to choose wisely if desired.
How to make meatloaf?
Preheat the oven to 400 degrees Fahrenheit.
Cook the onion and garlic in a frying pan over high heat for 5 minutes, stirring constantly while adding canola oil as needed to prevent sticking.
Drain the fat from the cooked vegetables and add them to a large bowl with all remaining ingredients (except for ketchup). Mix thoroughly by hand or with a wooden spoon until combined into a paste-like consistency that will adhere together when pressed into shape.
Lightly grease a loaf dish and place mixture inside; evenly spread out using hands, spatula, or back of a spoon if necessary so it is tightly packed into one even layer without deep crevices or gaps where raw meat may remain exposed during the cooking process.
Spread the ketchup evenly over the top of the meat mixture to prevent drying during the cooking process. Place loaf dish in preheated oven for 15 minutes.
Reduce heat to 350 degrees Fahrenheit and cook an additional 25-30 minutes until internal temperature reaches 165 F on a thermometer inserted into the center of the loaf.
Allow it to cool before cutting into slices and serving with vegetables or salad, or adding sauce if desired (such as BBQ or hot sauce).
What sauces are good with meatloaf?
There are many different sauces that can enhance the flavor of meatloaf. Some popular options are:
BBQ sauce: This is often made with sugar, tomatoes, ketchup, vinegar, and spices. It can be used as an option for meats that are baked or grilled because it coats the meat in a sticky sauce during the cooking process.
Honey mustard: This sauce has a sweet flavor derived from honey and bright yellow color produced by lemon juice or other acids found in ingredients like rice vinegar or apple cider vinegar; either of which can enhance sourness depending on dish preference.
Hot sauce: This is made with chili peppers to produce spiciness usually accompanied by some form of seasoning such as garlic powder to balance out strong flavors.
Soy sauce or teriyaki sauce: These sauces are savory options that act as substitutes for salt if desired; however, soy sauce also has a high sodium content so it’s important to use in moderation.
What sides are good with meatloaf?
Sides that go well with meatloaf include:
Mashed potatoes or potato salad – These are excellent options made from cooked white potatoes which can be mashed and seasoned to taste with sour cream, butter, bacon bits, salt, pepper, garlic powder, onion powder, etc. depending on personal preference.
Green beans – These are a low-calorie side option that has a crisp texture when cooked properly and they also have antioxidants Vitamin A and Vitamin C as well as fiber to help reduce cholesterol levels and cardiovascular disease risk. They can be steamed or sauteed before adding them to the dish; which means they cook up quickly in less than ten minutes, making them an attractive choice for busy cooks.
Coleslaw – This dish is made from shredded vegetables like cabbage or carrots and can be flavored using mayonnaise, vinegar, sugar, salt, pepper, and other spices depending on the dish preference. It’s a popular choice for meatloaf because it helps balance out flavors and offers a contrasting texture with its crumbly interior. Coleslaw also contains Vitamin A which is good for eye health as well as folic acid that benefits blood cell formation in women who are pregnant or nursing.
Mashed cauliflower – This substitute is a low-carbohydrate option that acts as a sweet brown rice alternative without any starch content; making it an excellent side to pair with meatloaf dishes. Cauliflower offers many of the same benefits as white potatoes but it also contains dietary fiber that helps reduce digestive issues like constipation; Vitamin C which is good for immune health; and essential minerals like manganese that helps regulate blood sugar levels.
Macaroni, egg noodles, or spaghetti squash – These are all high-carbohydrate sides that offer a similar texture to pasta when cooked properly. All three work well with meatloaf because they absorb the flavors in the sauce used to flavor the dish.
Garlic bread made using whole wheat rolls – This is an excellent option made by cutting carbs since traditional garlic bread recipes use white flour; this substitution not only reduces carbohydrates but also bumps up the fiber content to benefit heart health.
Mistakes People Make When Cooking Meatloaf
There are several concerns to be mindful of when cooking meatloaf, including:
Undercooking – When using a ground beef recipe for meatloaf, it’s important to make sure the center reaches at least 160°F or that the internal temperature reads as 77°C for food safety purposes.
Overcooking – This is just as bad as undercooking because it increases the risk of contracting ecoli and other bacterial infections due to remaining pathogens that may cause illness even after proper cooking. If this is a concern, consider poultry recipes-which offer safe minimum internal temperatures around 165°F or 74°C depending on how well done you enjoy the dish.
Using too much sauce – While this can help enhance the flavor by using a tomato sauce recipe, it can also add more carbohydrates and sodium to the dish. A better option is to replace the tomato sauce with other options like yogurt or pureed pumpkin to boost flavor without having a negative impact on blood glucose levels.
Lack of seasoning – When using low-sodium recipes, it’s important to make sure there is enough salt and pepper added because this helps bring out the natural flavors in the meatloaf. Without salt, dishes like meatloaf end up tasting bland and boring; which may cause people to add unhealthy toppings like ketchup that boosts sugar content and adds more empty calories.
Cheese – Although a classic ingredient used in meatloaf recipes, it does offer carbohydrates that can affect blood sugar levels since most cheeses are made from whole milk. While a sprinkle won’t have a big impact, people should keep this in mind when adding other toppings like bacon or ketchup which deliver more carbohydrates and sugars to the dish.
Using lean ground beef – Although this is considered healthier because it reduces overall fat content, too much lean beef leads to drier dishes with less flavor. A better option is to use a combination of both fatty and lean beef so there is enough moisture added to the recipe.
Using pre-sliced deli meat – Some recipes for meatloaf include ingredients like deli meat, which is great for convenience but it also has a high sodium level. When buying deli meats-look for items with lower sodium or opt for slicing your own to control how much salt goes into the dish.
Homemade meatloaf or store-bought meatloaf, which one should you go with?
In general, meatloaf bought from a store is going to have more sodium than what’s found in a homemade dish. It also may have preservatives, chemicals, and additional ingredients to help preserve the product or boost flavor. While you can easily control how much salt goes into a homemade meatloaf recipe – the opposite cannot be said about packaged varieties which tend to have high levels of unhealthy fats and sugars that can affect blood sugar levels.
With that being said – if convenience is your goal then packaged varieties are going to offer this benefit because they don’t require any cooking or prep work which makes them ideal for those who want dinner on the table as fast as possible. In addition, many people find store-bought versions taste better because there is usually a higher fat content that provides more flavor and juiciness.
Conversely, if you’re looking for a healthier dish – then making meatloaf at home allows you to control the ingredients going into the recipe which is key when trying to reduce sodium or boost carbohydrate levels as needed. In addition, homemade recipes can be made with locally sourced ingredients so you know exactly where they have come from and how fresh they are.
Good meatloaf recipes:
Cheesy Italian Meatloaf
Ingredients: 1 1/2lbs ground beef, 2 eggs, 1/3 cup of almond flour, 3 tablespoons selected Italian herbs (oregano and basil work well), 1 teaspoon Himalayan pink salt (or sea salt), 1 tablespoon olive oil or pasture butter. Cheese Sauce: 4oz cream cheese or goat cheese, ½ cup heavy whipping cream, ¼ cup water, and desired spices.
Instructions: Preheat the oven to 400 degrees Fahrenheit and line a baking dish with parchment paper allowing some on the sides for easy removal later. Mix all meatloaf ingredients in a large bowl until combined thoroughly. Place mixture into the pan and shape into a loaf roughly the same size as the pan. Place a few whole pepperoni slices on top and bake for 20 minutes. Whisk together all cheese sauce ingredients in a medium saucepan. Heat on low-medium heat until smooth, stirring occasionally to prevent burning or sticking. When the meatloaf is ready, remove it from the oven and cover the top with the cheese sauce before returning back into the oven for another 10 minutes.
Makes four servings at approximately 411 calories each serving with 32 grams of protein, 34 grams of fat, and 5 net carbs per serving based on dietary fiber accounting for 3 total carbohydrates per serving.
Turkey meatloaf with zucchini, onions, garlic, and ginger
Ingredients: 2 pounds ground turkey 1/2 onion grated 1 zucchini grated 3 cloves garlic minced 1 tsp. each curry powder, cumin, salt Ginger to taste About 6 Tbsp water (to make the mixture come together) 4 bacon strips for topping (optional)
Directions: Evenly shape turkey into a loaf pan; bake at 350°F for 50 minutes or until internal temperature reaches 165°F. Remove from oven; let cool while preparing sauce. Grate one small onion (or use ⅓ cup pre-grated onion). Take the remaining ingredients and toss in a food processor until fully combined; spread on top of the meatloaf. Return to oven until sauce is bubbly (about 15-25 minutes). Serve with extra veggies on the side; garnish with an onion slice if desired.
Ingredients: 1 pound ground beef, 1/2 cup almond meal (may substitute with bread crumbs), 2 eggs, 1 tsp onion powder, 3 oz tomato paste, salt, and pepper.
Directions: Preheat oven to 350 F. Combine all ingredients in a large bowl using your hands or an egg beater. Put mixture into a loaf pan and bake for 30 minutes or until done. Tip: This recipe is just as good cold the next day after school! Makes 8 servings at approximately 383 calories each serving with 33 grams of protein and 15 grams of fat for a total carb count of 7 net carbs per serving based on dietary fiber accounting for 14 carbohydrates total per serving.
Is meatloaf keto-friendly?
Yes, even though this dish contains high amounts of fat there is no added sugar meaning a keto diet will work for those following a low carb or higher protein diet. We understand that some dishes come out dry when cooking them in an oven due to the lack of moisture however if you follow this recipe correctly your dish should not be dry during cooking or directly after removing from the oven as stated above. In addition, our gluten-free option provides 8 net carbs per serving based on dietary fiber accounting for 14 carbohydrates total without any toppings whereas standard meatloaf recipes contain over 20 grams of carbohydrates each making it less ideal for those following a low carb or keto diet.
How long does meatloaf last in the fridge?
One week is the standard shelf life of cooked ground beef; however, you can keep your fish fresh for up to three days if stored properly. The best method for storing your dish is by utilizing an airtight container and aluminum foil or freezer paper. You also want to make sure you place your dish on a flat surface before refrigerating it to avoid any condensation becoming trapped atop your meal which can cause harmful bacteria growth potentially leading to foodborne illness.
Can I freeze meatloaf?
Yes, you can freeze your dish before or after cooking it. If you plan on cooking the meal prior to freezing we recommend doing so without any sauce or toppings as this will keep them from becoming glazed over when thawing. In addition, if you decide to freeze a baked meatloaf prior to cooking it be sure that the top is not crispy as this will become soggy upon thawing. You also want to avoid using foil or freezer paper which can sometimes leach harmful chemicals into your food as well as create a moist environment for dangerous bacteria growth during thawing which could result in foodborne illness.
What holds meatloaf together?
The breadcrumbs or oatmeal that is mixed into the beef during the preparation process serves as a binding agent. After cooking, your dish should retain its form without falling apart which can lead to dryness due to overcooking.
Can I use almond meals instead of bread crumbs?
While almond flour works great with many meat-based dishes you will need to add extra moisture to hold it together if making an American-style meatloaf; therefore, we recommend substituting with breadcrumbs, cheese, or oatmeal (1/2 cup raw oatmeal soaked in water for 10 minutes).
How long should meatloaf rest?
Meatloaf should sit for at least 10 minutes prior to cutting it in order to allow the protein molecules within the beef to settle causing less moisture loss upon slicing. We recommend allowing your dish to sit in a warm oven until serving in order to prevent any harmful bacteria growth which can occur when left at room temperature or chilled in cheese or sauce.; however, this step is not necessary if you are planning on eating your meal immediately after removing it from an oven.
How can you tell if meatloaf is done without a thermometer?
The safest way to ensure your dish is cooked thoroughly without having to break out the thermometer is by lightly pressing along the center of the loaf with your pinky. If it feels firm or bouncy then your meatloaf should be finished cooking otherwise it will feel mushy which could result in raw beef being left behind causing foodborne illness.
What are some ways you can jazz up a meatloaf recipe?
Top off your dish with mushrooms, cheese, or use different types of sauce for added flavor such as honey mustard or red wine for a more traditional taste. If you want to go full keto simply replace breadcrumbs with almond flour and omit any additional sauces/toppings which contain sugars (such as ketchup).
What is the average meatloaf serving size?
Meal portion sizes vary depending on your age and level of activity; however, we recommend keeping your dish at around 4 ounces within a standard dinner setting.
This will provide enough nutrients to help prevent overeating while still being able to fit within a 500-calorie daily limit.
How to fix undercooked meatloaf?
If your meatloaf is undercooked simply place it back into the oven for an additional 10-15 minutes watching that the top doesn’t burn.
Alternatively, you could cover it with foil and allow it to heat through thoroughly.
How can I prevent meatloaf from drying out?
You can keep your dish moister by mixing some sauce such as tomatoes or even refried beans into the beef during cooking. Adding eggs will also help bind everything together; we recommend piercing your dish all over with a fork prior to placing it in the oven to allow steam to escape and prevent cracking. Additionally, if you like seasoning your meal prior to cooking try adding some spices such as onion powder and garlic powder along with salt and pepper to enhance the flavor.
How to check if your meatloaf has gone bad?
Look for these signs of spoilage inside your dish:
Mold – most visible on the top of the loaf with its signature green/blue color accompanied by a musty odor which can be replaced by sour or bitter odors.
Discoloration – meatloaf may develop an unusual hue after being left out for several hours so if this happens throw it out to avoid foodborne illness.
Warmth – the presence of warmth indicates that harmful bacteria has likely spread throughout your meal causing it to go bad; therefore, we recommend throwing away any meat dishes which have been sitting at room temperature for more than 2 hours.
Lumps & Discolorations – if you notice odd lumps or discoloration with your meal then throw it away immediately to prevent illness.
Should you cover meatloaf while cooking?
Yes, we recommend covering your meat with foil during the first hour of cooking to prevent it from drying out.
Properly covered dishes will trap steam and heat allowing them to cook through more evenly reducing the risk of overcooking or burning your meal.
How do you reheat meatloaf?
There are many ways you can reheat your meatloaf from microwaving to pan-frying to baking.
Microwaving: place your meatloaf on a microwave-safe plate and cover with a paper towel to prevent splatter.
Baking: place your dish into the oven and bake until heated through (we recommend poking holes in it first).
Pan Frying: heat 1-2 tablespoons of oil in a pan over medium heat; we recommend adding additional seasonings such as salt, pepper, and spices to enhance flavor.
Should I drain the grease from my meatloaf?
We recommend draining the grease from your meatloaf after cooking to reduce your dish’s calorie content.
However, harmful toxins such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) can form from high-temperature cooking methods including those applied during broiling or frying which is why we don’t recommend adding any additional fats after your meal has been cooked.
What type of pans should I use for meatloaf?
You can use any type of pan including metal or ceramic; however, if you plan on transferring your dish into the oven to complete the cooking process we recommend using a glass baking dish which will allow you to monitor the progress and reduce the risk of burning your meal.
Can I cook meatloaf in a glass pan?
Yes, you can cook meatloaf in a glass pan; however, we recommend covering your dish with foil to help keep it moist.
We also suggest using an oven-safe glass pan to ensure that your dish is thoroughly heated through.
How long can I leave out meatloaf?
You should eat your dish within 2 hours of removing it from the oven to prevent spoilage.
If you plan on using leftovers remember to store them in an airtight container and place them in the fridge no longer than 3 days.
Can I make meatloaf in advance?
Yes, you can prepare your dish in advance and refrigerate it until ready to bake.
However, we don’t recommend freezing meatloaf because its ingredients may spoil creating dangerous bacteria which can cause food poisoning or serious illness.
Can I use any type of bread for meatloaf?
Yes, you can use any type of bread including panko, rye, sourdough, and whole wheat; however, we typically recommend using ingredients that are high in protein such as egg or cracker crumbs to enhance your dish’s overall nutritional value.
Does ground beef need to be cooked before making meatloaf?
You don’t need to cook your ground beef before making meatloaf; however, we recommend cooking it until its internal temperature reaches 165 degrees Fahrenheit using a food thermometer.
Cooking your meal to this temperature will ensure that harmful bacteria such as E. coli and Salmonella have been killed.
What is a good substitute for eggs in meatloaf?
A good substitute for eggs in this recipe would be a mixture of crackers or breadcrumbs combined with an egg white or even sauce such as ketchup or BBQ.
What kind of meat is best for meatloaf?
We recommend using a combination of ground beef, pork, and veal in your meatloaf.
While no particular type of beef is better than another, we typically recommend using less fatty cuts to reduce the fat content in your meal.
Do different meats change the flavor?
Different types of meat can impact the overall taste of your dish; however, we typically recommend using whatever you have on hand or whatever is most accessible.
Typically ground beef and pork provide a fattier base while veal adds a unique flavor profile to your meal.
How long can I keep meatloaf leftovers?
Leftovers should be stored in an airtight container and eaten within 3 days of cooking your meal.
We don’t recommend freezing meatloaf because its ingredients may spoil creating dangerous bacteria which can cause food poisoning or serious illness.
Do different meats change the nutritional value?
Different types of meat can impact the overall protein content; however, any changes are typically negligible so there is no need to adjust for this variable when following our recipe. Additionally, different brands of ground beef may vary in fat content so be sure to adjust accordingly.
Making meatloaf is a great way to use up any leftover bread you may have. Just remember that it needs to be cooked until its internal temperature reaches 165 degrees Fahrenheit using a food thermometer to kill harmful bacteria that may cause food poisoning or serious illness. I hope you enjoyed this article on meatloaf and have a good day!
I’m Lindsey Shaffer, and I love making cake, candy, and all sorts of delicious treats. It’s a passion of mine that I’ve been exploring for a while now, and I’m always looking for new ways to push the envelope.
I got my start in the culinary world as an apprentice pastry chef at a prestigious hotel in downtown Chicago. I worked my way up through the ranks, and eventually became the head pastry chef.
I’m currently working on opening my own bakery, and I can’t wait to share my creations with the world.