What is the temperature of a meatloaf when it's done?

When making meatloaf, the recipe will tell you about how long to bake it. But it might not also tell you what the internal temperature of the meatloaf should be when it's completely cooked and safe to eat: 160 degrees F . A recipe won't necessarily take into account your oven, your pan and how you shaped the loaf.

Does Joanna Gaines have a meatloaf recipe?

Joanna Gaines Meatloaf Recipe from Magnolia Table Cookbook is really the best and the easiest meatloaf recipe ever . This easy meatloaf is made with ground beef, finely chopped onion, tomato sauce, saltines, Cheddar cheese, Worcestershire sauce, salt, and pepper; and glazed with ketchup.

Why do you put milk in meatloaf?

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat , and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

What do you put in meatloaf to keep it from falling apart?

Next time, try adding in an extra egg and/or some more breadcrumbs .

Is it better to cook meatloaf covered or uncovered?

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered . However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

Is it better to bake meatloaf on a sheet pan or loaf pan?

Not only does sheet pan meatloaf bake up faster than its traditional loaf-shaped cousin , it also has more surface area, meaning every bite is laden with that deliciously caramelized topping.

Do you cover meatloaf when baking at 350?

Leaving the meatloaf uncovered allows the top to develop a nice, crispy crust . The exposed surface caramelizes and browns, adding a visual appeal and pleasant contrast in texture as well as great flavor. Uncovering the loaf also helps excess moisture evaporate, giving the meatloaf a firmer consistency.

What medical issues did Meatloaf have?

On November 17, 2003, during a performance at London's Wembley Arena, on his Couldn't Have Said It Better tour, he collapsed of what was later diagnosed as Wolff–Parkinson–White syndrome , a condition marked by an extra electrical pathway in the heart which causes symptoms like a rapid heartbeat.

Does Joanna Gaines cook every night?

"I always let the kids pick what they're wanting," she says. " We don't cook every night , but as often as we can. I like to cook a warm meal for the kiddos and Chip."

Should meatloaf be covered when baking?

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered . However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

What can you put under meatloaf to soak up grease?

A neat trick to soak up the grease under your meatloaf is to line the bottom of the pan with bread slices . The bread soaks up the grease as the loaf bakes. When the meatloaf is done, you can either throw out the bread or bake it to make some truly indulgent toast.

What makes a meatloaf dense?

However, overmixing can cause meatloaf to become springy, rubbery, and too dense . If that myosin network gets built up too much, it's bad news for the texture of your loaf. So, don't mix it too heavily.

Yes, Virginia There is a Great Meatloaf Recipe

1405

Editors' Pick

Submitted by Nita Holleman

"Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000"

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Ready In:: 1hr 20mins
Ingredients:: 11
Yields:: 1 meatloaf
Serves:: 4-5

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ingredients

1 ¹⁄₂ lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
¹⁄₄ teaspoon black pepper
4 tablespoons ketchup
¹⁄₂ - ²⁄₃ cup whole milk or 1/2-2/3 cup half-and-half
Sauce
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
¹⁄₂ cup ketchup

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directions

Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
Smooth out top.
Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
ENJOY!
*The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
**Recipe should be"plump" from the addition of the milk or Half & Half.
It should NOT be runny.
***A second batch of sauce served hot is good to serve with the meatloaf.
Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

Questions & Replies

I can understand saying that a recipe has too much of this or that, but a lot of these "reviews" aren't reviews. They're just people that have completely changed the recipe. I see this so often, and it's ridiculous. Some of these "tweaks" are actually making a totally different recipe. Makes it very confusing when trying to decide if I should bother with the recipe as written.

christine g.
Why don't the people tweaking the whole recipe post their own recipe?! You aren't even making the recipe if you are completely changing it. Lol.

Amy W.
I really like the idea of baking the meatloaf in a muffin tin for individual servings, but how long do I bake them?

ireneoligher
I don't think I ever made a meatloaf the same way twice. Some were great, some were good and some were, just okay. This one seemed like it would be good and it's now the only way I make it. I 've never been a fan of meat glazes, but this one, wow. Even my non-cooking husband will make this one because it's so easy. Thanks so much for posting it.

Acceptance
Just looking at this recipe, there is no flavoring. For this much meat and liquid, only to have 1 tsp of salt and 1/4 tsp of pepper isn't going to cut it. The flavor of the ketchup will dissipate while cooking.

gubtun87

see 34 more questions

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Reviews

5 stars because it was easy to make and my very picky eaters liked it. After reading some of the reviews, I substituted the slice of bread with some stuffing (ground into crumbs with food processor) for more flavor. 1 slice of bread = 1/4 cup of crumbs. Also, the first time I made this, the sauce tasted very "vinegary" (my guys did not like it at all!), so the second time I made the sauce a couple of days in advance to let the flavors marry and some of the vinegar evaporate - much better (my picky eaters thought I used a different meatloaf recipe and I wasn't about to fess up). Reducing the amount of vinegar made the sauce taste too "ketchupy." Thank you for sharing!

alinasls
Best Meatloaf I have ever made. Absolutely rave reviews. I cant imagine anyone saying they did not like it! Oh well, to each his own favourites I guess! For me, this one has been a keeper ever since I discovered it here months ago. Rather than prepare the meatloaf in a family size loaf pan I make 4 or 5 small ones in small glass baking dishes and freeze them and then just pop in oven or micro to reheat when needed. I have also froze the sauce in ice cube trays and then have extra sauce when I pull out one of the little loafs. The frozen sauce melts almost immediately over the hot loaf. Love it.

thousandislandsgirl
I've made this several times now, and thought it was time to post my rave review. Best, best meatloaf I've ever made! Even better than my mom used to make, and I loved hers. I followed another's hint and sautee the chopped onions with a large clove of minced garlic before adding to the meat mixture, and add about 1/2 t. worstestershire sauce. I sometimes add a couple Tblsp. of bbq sauce to the sauce mixture, but the sauce is great without it too - I always make extra for those who like it extra "extra saucy"! Scrumptious comfort food.

boomerthepug
My husband wanted a meatloaf like his mother use to make (He is 78 years old). This receipt fit the bill. Thank you so much!!!

Marlene Segers
This recipe had good flavor...but there are a few things I'd change next time. First: Saute the onions prior to mixing into the meat to help soften them and incorporate them in. Second: use less milk...a lot less milk. Third: add a little dry mustard, minced garlic and Worcestershire sauce. Otherwise delicious and we enjoyed it.

Alaska Katie

see 1341 more reviews

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Tweaks

I like to sauté the onion first. I find that it adds additional flavor.

Katie R.
Roasted a small head of garlic off, mashed it well and mixed it into the meatloaf mixture. Roasting it first really mellowed it out and added another bit of flavor to the meatloaf.

Michael G.
This is the same recipe my mother taught me except she never measured anything and did not include any milk or half and half and the bread was torn a little on the chunky side rather than fine. Also, she never put her meat loaf in a loaf pan. She (and I) pat it into a loaf shape and bake it in a shallow roaster with a rack. This allows the fat to drain away. My husband never liked his mother's meatloaf but he liked mine because it wasn't greasy. PS - I'm from Pittsburgh so I always use Heinz Ketchup.

Caddy Lady
Try it with Balsamic Ketchup, it's amazing. 2 Parts Ketchup 1 Part Balsamic Vinegar 1 Part Brown Sugar Heat in a saucepan to dissolve the Brown Sugar then cool if you are serving it as dipping sauce, otherwise just cover the top of the meatloaf with it before baking, no need to heat first.

Joshua W.
Added Worcestershire

A K.659

see 165 more tweaks

RECIPE SUBMITTED BY

Nita Holleman

Franklin, NC

75 Followers
26 Recipes
1 Tweak

We hail fom Central Georgia, but live in our fifth Southeastern State -- Georgia, South Carolina, Florida, Tennessee, North Carolina (USA). I have been cooking Southern food for more that fifty (50) years. My mentors were my grandfather, my husband's favorite aunt, and several maids/cooks who worked in our home.I guess the best cookbook you can own would be the all time favorite, "Joy Of Cooking." Although not ethnic, it has lots of basic cooking information in it. I've given it as a gift to all our family.

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Yes, Virginia There is a Great Meatloaf Recipe - Food.com (2024)

ingredients

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RECIPE SUBMITTED BY

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