beef should be cooked 145 (med. rare) to 165 (med) for things like meatloaf, you wanna pull the loaf out when it's about 5 degrees below the desired temp.
Yes
160
Accidental or not, there's no way to tell if it would be safe to eat.
The Cooking Loft - 2008 Masterpiece Meatloaf 1-8 was released on: USA: 2008
Cooking meatloaf requires an oven temperature at least 400 degrees Fahrenheit. The idea is to make sure the inside is cooked as much as the outside.
Meatloaf should normally be cooked on 350 degrees for 40 minutes per pound. This varies between ovens, ways it is cooked, and how done a person wants the meat.
Try using a dutch oven, a covered cooking pan that looks a lot like a casserole. There must be recipes for meatloaf using one of those.
Make sure you preheat the oven to the degree that you want it at. Then, make sure that you don't take out the meatloaf before everything has been thoroughly cooked. You have to leave the meatloaf in the oven and don't take it out before it isn't finished cooking.
minimum internal cooking temperature for cooking veal chop
If the meat loaf is having trouble cooking all the way through, and the dish needs an extended amount of cooking time. It is recommended to cover the meat loaf with foil or something similar to keep the dish from becoming dry.
No. The microwave oven doesn't generate any heat. The heat results inside the meatloaf when the moisture and fat in the ground meat absorbs the microwave radio energy. The longer the absorption goes on, the more the temperature of the meatloaf rises. The temperature setting tells the oven how long to keep pumping radio energy into the meatloaf before it shuts off.
low temperature = less shrinkage cooking sous vide allows for the least amount of shrinkage by cooking at your final temperature i.e. if you want your roast to be medium rare you can cook it at 125 degrees
yes, as long as it is cooled to room temperature before freezing.
The reaction going on in the meatloaf through the cooking process is known as the Maillard reaction. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor. Examples of this reaction are through general browning of meats, such as searing steak.