Internal heat temps on a meatloaf

[icerat4]

I want to do a big meatloaf.Like the on they did in the bradley video.What would the ideal internal temps be.Thanks in advance.

[iceman]

Keep it at at least 145F. or the juices run clear for the finished loaf. I would not make it bigger than being able to bring up to a safe temperature within a couple of hours so you don't risk a bacteria problem. Ground meats harbor bacteria throughout the entire mass unlike a solid piece of meat that just gets contaminated on the outside surface. (You can have a rare steak but not a rare burger)so to speak. Let me know how it turns out. Sounds good![:p]

[icerat4]

Ok thanks. yea i get the burger meat deal.ill use my bradley temp gauge on this one.How many pound do you figure that one in the video was.4 lbs maybe.

[Gordon]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by iceman</i>
surface. (You can have a rare steak but not a rare burger)so to speak.

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

I sure could go for a medium rare burger....mmmmmm cold smoked....

Gordo
Unskyled layber

[bugboat]

I work in food service. All our ground beef is cooked to an internal
temp of 155. This is to kill potential E-coli. Not that it is there,
it's for "just in case".

common sense isnt common

[rraming]

I thought parasites didn't die until 160 degrees-that would be the number for me
I would think it would be difficult to do that unless you cooked it like a "ball" dry edges I would think as a square

http://www.midwestinteriors.com

[Oldman]

Hey all I go very rare burgers for me and have no worries....Why? I wet age whole piece of meat to grind.  Wash the out side off and grind away. Then vacuum pack and freeze.

There is something about a rare to med-rare burger with lettuce, tomato, mayo, onion and a pickel on a good bun the just works for me.

Stay away from that store bought hamburger crap or cook it to 160F  YUCK~~!

You want a great burger then age the meat and grind it yourself.

Olds

[Dan the sauasage man]

Bugboat is right the temp for killing e-coli is 155.. I think pork is 160.. But who knows the states changes alot on temps. Chicken is 165 but i always cook it to at least 170 myself. Those the temps the we were givin at our store.