Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Karen's Corner
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Tue, Mar-26-02, 22:25
allisonm allisonm is offline
Senior Member
Posts: 354
 
Plan: Atkins/PP
Stats: //
BF:
Progress: 50%
Default Meatloaf temperature

To what internal temperature should I cook a meatloaf? I made a pretty good one the other day with feta, spinach, other stuff, but overcooked it. Would the meat (lamb, pork, veal, beef) make a difference for the final temperature?

Thanks Karen
Reply With Quote
Sponsored Links
  #2   ^
Old Wed, Mar-27-02, 17:55
IslandGirl's Avatar
IslandGirl IslandGirl is offline
Registered Member
Posts: 4,909
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
Default

I believe all preground meats come with a 'warning' label these days to cook to an internal temperature of 160 (or 170?)F ... All that "hamburger disease" or E.Coli warnings.

I use a meat thermometer and make sure it's up to 160F unless I grind the meat myself for that rare or medium stuff and let it rest for 10-15 minutes. Usually the temperature will rise a bit more, up to 170 if left in the oven with the door open.

I don't believe the type of meat makes a difference, just that preground meat is the ideal enviroment (LOTS of surface area for the little b*ggers to proliferate upon) so preventive cookery is key.

Hope this helps!
Reply With Quote
  #3   ^
Old Wed, Mar-27-02, 22:26
allisonm allisonm is offline
Senior Member
Posts: 354
 
Plan: Atkins/PP
Stats: //
BF:
Progress: 50%
Default

Thanks Judi!

Allison
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Italian Meatloaf Azure Main dishes 26 Sun, Oct-29-17 21:43
help with meatloaf imlosingit Kitchen Talk 3 Sat, Jan-31-04 13:30
If You Like Meatloaf... GSD_Girl Main dishes 2 Fri, Mar-28-03 13:20


All times are GMT -6. The time now is 18:59.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.