How to avoid juice flowing out of meatloaf when puncturing it with a thermometer?
When baking meatloaf an related dishes, I've noticed that sometimes a large amount of liquid will flow out after I puncture the meatloaf with a thermometer. I imagine it would be better if the juice stayed in while letting the meatloaf cool down, to give a more moist meatloaf. What would you suggest to avoid this issue, while still being safe?
Note: I do sometimes supplement bread crumbs with coconut flour to reduce the carbs in the meatloaf, rather than just using bread crumbs, so this might partially be responsible. I also tend to use 2:1 ratio of ground poultry to beef.
Best Answer
If you have the ability to do so, cook the meatloaf with a probe or thermometer in it. That is certainly the approach I take when I have to cook a pork or poultry meatloaf or something of the like.
Otherwise, I would recommend a high angle of attack (think 30-45 degrees) from outer corner towards center of mass and you may get away with some plain-ole physics of the juices not having an efficient exit.
Good luck!
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Why does my meatloaf have so much juice?
Well, it's almost always because of the amount of liquid you're using in the mix. There's no perfect amount, don't get us wrong, but so many people are so afraid of facing a dry meatloaf, that they overdo it in on the liquids in the mix because they think it will help.How do you make meatloaf not watery?
Solutions. If after mixing the ingredients and allowing them to sit for five minutes your meatloaf still seems runny, it's time to make some adjustments before you toss it in the oven. At this point, you can add an egg, which binds the ingredients together, or add a few more tablespoons of bread, crackers or oatmeal.Why is my meatloaf leaking?
Just like other types of meat, it's best to let the meatloaf rest before cutting into it. This gives the juices time to redistribute and settle. Slice into your loaf too soon and the juices will seep out, leaving you with a drier meatloaf.Do you drain the juice from meatloaf?
If you bake your meatloaf in a loaf pan, which ensures a moist loaf, consider draining the fat 15 minutes before the end of the cooking time to develop a crisp top.Meat Loaf: Blind Before I Stop / Rock \u0026 Roll Mercenaries (Live on UK Saturady Night, 1987)
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Answer 2
Egg.
I don't like runny meatloaf either & my meatloaf usually has onion in it which gives off juice. Many meatloaf recipes call for an egg. I think the egg sets up inside the meatloaf and traps juice. If you are not adding an egg try it. No carbs in egg!
Also instead of coconut flour you could use dry instant mashed potatoes. It is thirsty stuff. It is super subtle in the finished product. It is not low carb though.
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