Is it safe to partially cook meatloaf..(read on)?!
Is it safe to partially cook meatloaf..(read on)?
Dad's coming for dinner tomorrow. Is it safe to get my meatloaf ready tonight, cook it for about 45 minutes (not completely done), stick it in the refrigerator, then finish cooking it the next day?? (I dont want the "dried meatloaf" taste, but I dont have time to cook the entire thing the night dad's coming over.) And no, I dont have a crockpot. (It broke just last week). =-(
Answers:
No partial cooking....Use a Baking Bag...it will be so moist.
Source(s):
Nurse
You sure you won't have an hr to give the meatloaf to bake? You can always prepare the meat ahead of time and put it in a plastic container and save until the next day and then bake it.
Do NOT bake it partially and then try to finish baking it the next day.
After the 45 minute I would add something to keep it moist, tereyaki sauce,(yes this is really good) BBQ sauce something I would also bake it with an aluminum foil cover, it helps prevent dryout, let cool then put in fridge
OK a couple of things;
No you cannot partially cook a meatloaf and then refrigerate bc doing so creates an environment with a high potential for food borne illness.
If after a day of being refrigerated your meatloaf dries out the recipe is at fault.
Usually the fault is too much meat and not enough filler.
Change to recipe to one that just holds together when sliced.
To test
Bring a small qty of water to a simmer
Take a tsp of the mixture
Using another tsp w/ the open side down compact the mixture
Slide into the water
allow to cook
when done check for flavor and texture adjust as needed
Since time is a factor, cook two smaller meatloaves instead of a single larger one. Less cooking time in the oven, and it will be fresh and hot.
I've never half cooked a meatloaf, put it in the fridge, and finished it the next day, but it sounds like a recipe for a disaster. Also, consider making something for your father that he likes that has less prep time.
to keep your meatloaf from burning, and to keep it juicy, lay/wrap raw strips of bacon over the top before putting it into the oven, (this will keep the meatloaf from burning the outside, if you get the apple smoked flavor bacon, it will give the meatloaf an awesome kick :) remove the bacon when its finished cooking, or if desired leave it on if you have a food thermometer, be sure the center temp reaches 165F, this will ensure proper done-ness
NO i would not partially cook it, the bacteria will get so high, and possibly make yall sick!
if you are worried aobut time, make mini meatlaoves
fill up your muffin tin with the raw meat and cook them this way, it makes a great presentation factor, and they cook faster!, about 425F for 15 minutes