Nona's Sunday Meatloaf with Tomato Basil Glaze

Cooking Temperature

• Bake meatloaf until internal temperature reaches 71°C (160°F) for food safety. The recipe specifies 65°C (150°F) but 71°C is the USDA-recommended minimum for ground beef to eliminate harmful bacteria like E. coli and Salmonella.

Handling

• Use separate cutting boards and utensils for raw ground beef. Wash hands thoroughly with soap and water for at least 20 seconds after handling raw meat to prevent cross-contamination.

Cross Contamination

• Keep raw ground beef separate from ready-to-eat foods like the tomato basil glaze ingredients. Never place cooked meatloaf on surfaces that held raw beef without proper sanitization.

Storage

• Refrigerate leftover meatloaf within 2 hours of cooking. Store in airtight containers and consume within 3-4 days. For longer storage, freeze portions wrapped tightly in freezer-safe wrap for up to 3 months.

High Risk Population

• This dish contains raw egg in the meatloaf mixture. Pregnant women, young children, elderly individuals, and immunocompromised persons should ensure the meatloaf reaches safe internal temperature and avoid consuming any undercooked portions.

Equipment Safety

• When searing in a Dutch oven, use oven mitts when handling the hot pot. The transition from stovetop to oven requires careful handling to prevent burns from hot handles or splattering oil.

Shelf Life

• The prepared glaze can be stored refrigerated for up to 1 week in an airtight container. Uncooked meatloaf mixture should be cooked within 1-2 days if refrigerated, or frozen for up to 3 months before cooking.