How to cook meatloaf in the middle thoroughly?

Here's a breakdown of how to cook meatloaf to perfection, ensuring it's cooked thoroughly in the middle:

Key Principles:

* Meatloaf is all about the mix: The right blend of meat, moisture, and binder is crucial.

* Don't overstuff: A dense meatloaf won't cook through evenly.

* Proper temperature: Cook meatloaf to an internal temperature of 155°F (68°C).

* Resting time: Allow the meatloaf to rest before slicing to allow the juices to redistribute.

Ingredients:

* Meat: Use a blend of ground meats like beef, pork, and veal (or a vegetarian alternative like lentils or mushrooms) for best results.

* Binder: Eggs and breadcrumbs help hold the loaf together and add moisture.

* Flavor: Onions, garlic, herbs, spices, and even a touch of ketchup or Worcestershire sauce add complexity.

* Moisture: Milk, yogurt, or even a bit of broth helps keep the loaf juicy.

Preparation:

1. Mix it right: Combine the ground meats, binder, and flavorings in a large bowl. Mix gently, just until combined. Overmixing can make the meatloaf tough.

2. Shape it well: Form the mixture into a loaf shape. You can make it in a loaf pan, on a baking sheet lined with parchment paper, or even in a bundt pan.

3. Don't overfill: The meatloaf shouldn't be too tall or wide, otherwise the center won't cook thoroughly.

4. Cover and cook: Cover the meatloaf with foil or parchment paper during the first half of the cooking time to prevent it from drying out.

Cooking:

1. Preheat oven: Preheat oven to 350°F (175°C).

2. Bake until done: Bake for about 1 hour, or until a meat thermometer inserted into the center registers 155°F (68°C).

3. Rest and slice: Let the meatloaf rest for 10-15 minutes before slicing to allow the juices to redistribute.

Tips for Perfect Meatloaf:

* Temperature matters: Use a meat thermometer to ensure the meatloaf reaches a safe internal temperature.

* Don't overbake: Overbaking can dry out the meatloaf.

* Add moisture: Include ingredients like milk, broth, or vegetables that release moisture during cooking.

* Try a glaze: Brush the meatloaf with a glaze (like ketchup, barbecue sauce, or mustard) during the last 15 minutes of cooking for added flavor and shine.

Troubleshooting:

* If the meatloaf is dry: Add more moisture to the mixture next time. You can also try using a fattier ground meat.

* If the meatloaf is crumbly: Use more binder (eggs and breadcrumbs).

* If the meatloaf is too dense: Make sure to mix the ingredients gently.

Enjoy your perfectly cooked meatloaf!