Temperature for cooking meatloaf. Cooking equipment. Cooking classes oakville.
Temperature For Cooking Meatloaf
- the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)
- A body temperature above the normal; fever
- Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.
- the somatic sensation of cold or heat
- The degree of internal heat of a person's body
- The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch
- Michael Lee Aday (born Marvin Lee Aday on September 27, 1947), better known by his stage name Meat Loaf is an American rock musician and actor. He is noted for the Bat Out of Hell album trilogy consisting of Bat Out of Hell, '' and . Bat Out of Hell'' has sold more than 43 million copies.
- Meatloaf is a dish of ground meat formed into a loaf shape and baked or smoked. The loaf shape is formed by either cooking it in a loaf pan, or forming it by hand on a flat baking pan. It is usually made from ground beef, although lamb, pork, veal and poultry or a combination are also used.
- meat loaf: a baked loaf of ground meat
- The practice or skill of preparing food
- (cook) someone who cooks food
- The process of preparing food by heating it
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- Food that has been prepared in a particular way
- (cook) prepare a hot meal; "My husband doesn't cook"
Oh you're going to love this.
First you need to sautee some onion and green pepper so that they get really carmalized. 1 medium onion chopped medium and 1 large green pepper chopped medium. About 25 minutes on medium heat should do it.
Then you'll also need:
3/4 lb ground beef
1/2 lb ground pork
1 large egg
about 3/4 cup of half and half
about 3/4 cup of seasoned fine bread crumbs
1 cup of your favorite shreeded cheese (i use 4 cheese blend)
salt and pepper to taste
So dump the meat in a large bowl and add the bread crumbs. mix all this well with your hands. put the egg in and mix then add about half the half and half. slowly add more until you get the mixture to a fairly wet consistency. If you need more milk add it.
Add the salt/pepper and italian seasonings. I would add some garlic powder as well. Also if you like worchester or however you spell it, add that now too. Add the sauteed onion and bell pepper mixture, including the olive oil you sauteed it in. mix this in with your hands too... make sure the sautee is cool enough! Now add the cheese and mix some more. It's going to be very full of stuff, but trust me.
Empty your meatloaf into a 9x11 baking pan. Don't spead it out. Make a loaf shape in the middle of the pan with plenty of room on all sides.
I bake mine at 450 for 30 minutes and then turn the oven down to 325 and cook 30 more. The goal is to get the internal temperature to 160.
So after about 50-60 minutes of cooking it's going to have a nice brown top. Take it out and let it rest for at least 10 minutes before serving. That will raise the internal temperature to about 165 and will be perfect and juicy. Don't forget to let it rest.
I like to cut mine into thick slices (i get the end piece!) and use a bit of brown gravy with some garlic mashed potatoes and green beans as sides.
Try it ...tell me how much you love it. It sounds complicated but once you do it once or twice you'll have it down pat. If it's not one of the juiciest and tastiest meatloafs you've ever had, come to my house and i'll make you my baked ziti which will make you scream!
Carole's Onion Pudding
This comes directly from Carole, who is a wizard of the kitchen.
When you make this people will fall to their knees to worship you. I AM TOTALLY SERIOUS! It goes great as a side dish to roasted chicken or porkloin or even meatloaf. I have made this many times and it always turns out great. I have even tried lightening the recipe up by using fat free evaporated milk and egg beaters in place of the cream and whole eggs and it was still very good. I got this recipe from a now defunct Food Network series called Cookworks. I have slightly altered the recipe for the better--I believe. I've attached a picture, but I cannot take credit. It is from Food Network's website. Enjoy!
French Onion Bread Pudding
1 1/2 pounds onions (2 to 3 medium onions), thinly sliced
1 teaspoon sugar
2 teaspoons kosher salt
2 tablespoons melted butter plus 1 tablespoon canola or sunflower oil*
1 tablespoon sweet sherry
1 large Italian or French bread loaf, crusts removed, cut into 5 by 1-inch pieces
2 cups heavy cream
1 tablespoon grainy mustard
1 teaspoon finely chopped thyme
1 teaspoon freshly ground black pepper
2 cups grated Gruyere cheese
Preheat the oven to 350 degrees F.
In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the melted butter and oil combination over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
Bake for 35 minutes or until the egg mixture is set.
*Cook's Note: Adding oil to the melted butter will raise the smoke point of the butter making it less likely to burn at higher temperatures.
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