Viewing a response to: @musing-threads/a11eusk4c
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| post_id | 63,937,813 |
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| author | titianus |
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| created | 2018-10-09 14:16:15 |
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<a href="https://musing.io/q/titianus/fkv7rzeh5">View this answer on Musing.io</a>
| post_id | 63,938,466 |
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| author | kaypace |
| permlink | p3dqbye75 |
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| json_metadata | "{"appTags":["food","recipe","meatloaf","foods","life"],"appDepth":2,"appParentPermlink":"fkv7rzeh5","appCategory":"food","musingAppId":"aU2p3C3a8N","appTitle":"How long do I cook a 4.5 lb. meatloaf?","musingAppVersion":"1.1","app":"Musing","appParentAuthor":"titianus","musingPostType":"answer","appBody":"<p>About 1 & 1\/2 hours at 350 degrees uncovered. This will depend on the shape of the loaf, and ovens can vary in temp.<\/p>\n<p>Use a meat thermometer. At 1.5 hours, see if it is at 180 degrees. That's the temp it should reach for thorough cooking.<\/p>"}" |
| created | 2018-10-09 14:27:33 |
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<a href="https://musing.io/q/titianus/fkv7rzeh5">View this answer on Musing.io</a>
| post_id | 63,939,546 |
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| author | jehonathan |
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| json_metadata | "{"musingPostType":"answer","appDepth":2,"appBody":"<p>Great Meatloaf recipe:<\/p>\n<ul>\n <li>3 and 1\/2 lbs. lean ground beef or more...<\/li>\n <li>1 or 2 large onion (chopped)<\/li>\n <li>1\/2 green bell pepper (chopped)<\/li>\n <li>1 28 oz. can of diced tomatoes (drained a lil)<\/li>\n <li>2 eggs (beaten) and 1\/2 cup milk<\/li>\n <li>2 tablespoons Worcestershire sauce<\/li>\n <li>3 slices of bread crumbs<\/li>\n <li>2 tablespoons Zatarans season (or chili season or any kind of 'all meat' seasoning)<\/li>\n <li>1 tablespoon sugar<\/li>\n <li>1 teas. basil<\/li>\n <li>1 teas. Italian season<\/li>\n <li>1 teaspoon salt<\/li>\n <li>1 teas. pepper (optional)<\/li>\n<\/ul>\n<p>Mix first -- breadcrumbs, eggs, milk, all the seasonings then add onions and bell pepper and can of tomatoes and stir in large bowl or pot. Them add the ground beef and mix all very well. Form into a loaf in large 2\" deep baking pan about (14\" X 11\" on inside of pan). Can also top with some stuffed olives.<\/p>\n<p>Cook at 350 degrees for 1 and 1\/2 hours. In last half hour or 20 min. left ...top with Honey BBQ Sauce...spread all over using back of big spoon...When done ...drain and let stand 20 minutes...yummy!!<\/p>","appTags":["food","recipe","meatloaf","foods","life"],"appCategory":"food","musingAppId":"aU2p3C3a8N","musingAppVersion":"1.1","appParentPermlink":"fkv7rzeh5","appTitle":"How long do I cook a 4.5 lb. meatloaf?","app":"Musing","appParentAuthor":"titianus"}" |
| created | 2018-10-09 14:47:51 |
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| post_id | 63,941,861 |
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| author | bozz |
| permlink | fkzlgs475 |
| category | musing-threads |
| json_metadata | "{"musingPostType":"answer","appDepth":2,"appBody":"<p>Wow, that is pretty hefty meatloaf you are talking about there. I think some of the biggest ones I have seen are about 2 Lbs at the most. You must be planning on serving a lot of people.<\/p>\n<p>Quite honestly, I think you would potentially be much better off splitting the loaf into two separate pans. The problem is with one that big, you are going to have to cook it a long time to make sure the inside is done. In that case you are going to end up with parts of it that are really dry.<\/p>\n<p>If you can break it down into two 2.25lb loafs, then it will be much more manageable. In that case you can probably do 350 degrees for about 45 minutes to an hour and check the internal temperature.<\/p>\n<p>If you don't have two pans, try to make it as long as possible without being too high or wide, that should allow you to get a more even cook on the meat as well.<\/p>","appTags":["food","recipe","meatloaf","foods","life"],"appCategory":"food","musingAppId":"aU2p3C3a8N","musingAppVersion":"1.1","appParentPermlink":"fkv7rzeh5","appTitle":"How long do I cook a 4.5 lb. meatloaf?","app":"Musing","appParentAuthor":"titianus"}" |
| created | 2018-10-09 15:28:57 |
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