dry meatloaf

Former Member

I was cooking a combo pork-beef meatloaf, approximately 2 pounds of meat. I decided to use the thermopen to see if it was done. When I inserted the tip, all of the juice same out of the meat. It was very, very dry when done. Why did this happen?

9/6/0911:40 AM

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Former Member

I doubt if "all" of the juices ran out. More than likely you were using very lean meat and/or you didn't have anything in your mixture to help retain moisture, like bread or cracker crumbs.

If you don't use 80/20 or 85/15 meat, it usually gets pretty dry IMO.

9/6/0912:09 PM

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Former Member

Poking it with the TP didn't dry it out.

Did you pull it out right then or keep cooking it?

What was the internal temp when you pulled it?

9/7/0911:27 AM

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Former Member

I kept on cooking it and took it off around 145 degrees. The juice really poured out of the puncture.

9/8/094:16 PM

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