Burgers/Meatloaf--Cook-Off 10

[gfweb]

47 minutes ago, rotuts said:

 

 

140 or even less for the Temp Pull-Out is crucial for a tender , juicy ML

 

unless you like Dry as a Bone  ML

 

 

Beef + Pork is more tolerant of higher temp than turkey, I think...I'll pull out at 145 or, if I'm not alert, 150F

[rotuts]

@gfweb

 

OK

 

Tolerant in The Kitchen is not my favorite word :  I prefer delicious !
 

 

try 140 the next tme

 

you will need an effective panade so the ML stays Together 

 

and is not Crumbly

 

Crumbly ML : ->  back to the drawing board I think

Edited March 17, 2018 by rotuts (log)

[rotuts]

Science Marches On :

 

a modest request :

 

the next time you make your ML

 

in your usual way

 

if you can , once you take it out of the oven , to your liking

 

keep track of your internal temp at that time.

 

once you slice it , what it the internal temp then ?

 

just curious.

 

thanks for your input

 

in advance.

[gfweb]

@rotuts Do you rest your loaf after baking?

[rotuts]

yep

[lindag]

I was mistaken when I mentioned upthread the Turkey Meatloaf recipe that I thought was super good.

It was not a Tyler Florence recipe but is was by Bobby Flay.

 

Turkey Meatloaf with Balsamic Glaze

 

It really is wonderful.

 

Edited March 18, 2018 by lindag (log)

[rotuts]

@indag

 

your ref. above might be off a bit.

 

no turkey in the above as far as I can tell.

[Anna N]

12 minutes ago, rotuts said:

@indag

 

your ref. above might be off a bit.

 

no turkey in the above as far as I can tell.

 But lots and lots of vegetables. 

[lindag]

59 minutes ago, rotuts said:

@indag

 

your ref. above might be off a bit.

 

no turkey in the above as far as I can tell.

You're right, I goofed and copied the wrong recipe!!!

I will make a correction when I get back from town.

DUH!

[lindag]

I think I got it right this time!  

 

Vegetable Turkey Meatloaf with Balsamic Glaze