I made meatloaf according to directions but why was it still partially uncooked towards middle?

Question

Here is the recipe. It was excellent and moist on the ends but the middle was still kinda "rare"....... any tips...I have left overs...should I reheat the undone in microwave or put back in oven?

http://allrecipes.com/Recipe/Easy-Meatloaf/Detail.aspx

forgive me but I must not be smarter than the recipe....i am a beginner so take it easy on me.

Well, it was kinda like a med done hamburger on inside...yes pink....I ate from out side edge and it was cooked ....thanks all for the advice! :) I'm learning.

Answer 1

I always cook my meatloaf longer than the recipe calls for at a higher temp. At least 1 hour at 400 degrees, and yes, you can reheat in the microwave (or oven) until it is no longer pink inside.

Answer 2

Recipes for meats are guidelines at best. Your best option is to go to the cooking utensil section of your grocery store and for $10 buy an "instant read" thermometer. These you can stick into the meatloaf and see what the temp is. When the center is about 150 to 155 you can pull it and then let it rest for a few minutes before serving (it will continue to cook and redistribute the juices during this point too).

NEVER leave the instant-read in the meatloaf in the oven - the oven will melt the thermometer.

Temps vary based on - quality of oven, temp of oven (even if the temp was perfect, every time you open the door to look at it you change the temp), altitude sometimes, kind of meat, density of meat, type of pan, where you put it in the oven, etc. So unless a recipe is meant to way overcook a meat, take the temps as guidelines at best.

Your instant-read thermometer will have something with it that lists the temps of meat doneness.

Answer 3

I can think of a couple reasons for your meatloaf mishap. :)

First, did you make it up in advance, then refrigerate it? If so, it went directly from a cold fridge to a hot oven, and it needs more time to cook. (Usually an extra 10-15 minutes, depending on what it is you're baking.)

Second, is it possible your oven temp. is off and needs to be calibrated? It may say it's cooking at 350, but if it's really only heating up to 320 or so, that would cause it to be underbaked in the center.

Third, I have several meatloaf recipes that I use, and all the ones that call for 1 1/2 lb. of beef, I always cook them for 1 hour and 15 minutes. The small one-pounders usually take 50 - 60 minutes.

Answer 4

Meatloaf is designed to be tender and moist, which may translate into undercooked. My rule of thumb is that meatloaf is "done" when its been baked for about an hour in a 350 degree oven for approximately 1 1/2 pounds of meat. In the future, you can check it by inserting a meat thermometer and when it registers 180 degrees it should be finished. I'd reheat those leftovers in an oven as opposed to the microwave. Add a little water, cover with foil and bake until steamy and cooked thru.

Answer 5

it's simply a matter of cooking it longer. use a meat thermometer and cook to 170 degrees and let it sit 5-10 min. before cutting. times listed on recipes are only an approximation due to oven variations. with 1 1/2 lbs of meat i would guess 1 1/2-1 3/4 should be good.
edit- also, if the loaf is to thick it will take longer.
with the leftovers- slice whats left and put it on a cookie sheet at 350 for about 20 min.

Answer 6

Sometimes, you have to leave the meatloaf in the oven a little longer than what the recipe says, but if you take it out too early, but heat in the microwave (for about 5 minutes or so).

Answer 7

Your oven may not have been as hot as it needed to be. Sometimes ovens "say" they are 350 but in reality may be 10 - 15 degrees off. Nest time either dial it up a bit or leave it in longer.

Yes, do reheat the meat either in the oven or in the microwave. It does not matter which, it's the heat that kills the bac-t. Do not eat it uncooked!

Answer 8

if u cooked it a sufficient time then perhaps ur heating element in ur oven is going out?? I would put it back in the oven --not microwave--after cutting off the two ends that were done. That pink meat might contain botulism.

Answer 9

Maybe yours was a little denser than the recipe, or maybe your oven isn't quite as hot as it should be. If it is still piping hot, return it to the oven and finish cooking it, but if is has cooled, you might want to get rid of it - I would hate you to get sick.

Answer 10

Did you bake it for 55 minutes minimum? If you did and it was just pink, it was cooked. Along with the baking there is some steaming going on too.

Good Luck & Blessing